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Keftedes me Prassa

Petite pan-fried croquettes, typically referred to as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These particular leek patties present a delicious fusion of savory ground beef with the delicate, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks carefully and trim off the root ends and most of the dark green parts. Slice in half longways then into half-inch slices. Put in a large skillet and cover with fresh water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and spice generously with salt and pepper. Stir completely using your fingers then form a couple of scoops into a ball, pressing a bit. Set on a plate and repeat for the rest of the preparation.

Preheat oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is hot, fry the croquettes in batches until crispy on each side. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Transfer the ready patties to a plate covered with kitchen paper and allow to rest.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a real delight. The crunchy outside opens up to a smooth filling. The fresh spinach brings a fresh, somewhat earthy taste, while the cheese offers a rich, umami richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

When using leafy greens, clean it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Put in a large saucepan with a bit of water over a medium heat. Once softened, strain in a colander for about 15 mins, then press out any extra water and set aside.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a frying pan over a moderate heat and saute the onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, breading and eggs in a container and season with pepper and salt. Stir completely until combined. If the preparation seems too loose, incorporate some additional breading.

With your fingers, mold the dough into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and place them on a baking sheet lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a level of about 1 centimeter. Brown the fritters a handful for a couple of minutes per side, rotating so they are crispy completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully wholesome snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a pan and submerge with enough fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, including extra liquid to maintain the lentils covered if required.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and reserve in a container.

Preheat 50% of the