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Keftedes me Prassa

Petite crispy croquettes, typically referred to as keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These particular leek patties present a delicious combination of savory minced beef with the gentle, sweetly mild flavour of fresh leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks carefully and trim off the root ends and the bulk of the green tops. Cut in half longways then into half-inch slices. Put in a large skillet and fill with water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine well using your hands then shape a few tablespoonfuls into a patty, pressing a slightly. Put on a plate and repeat for the balance of the mixture.

Heat oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is ready, brown the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Remove the cooked fritters to a dish covered with kitchen paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine treat. The golden crust gives way to a creamy filling. The spinach imparts a vibrant, somewhat green taste, while the grated cheese provides a deep, flavorful smoothness. It's possible to replace the cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, strain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

When working with defrosted spinach, completely remove excess liquid.

Warm the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic until softened, about 4 minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine completely until combined. If the preparation appears too soft, mix in some extra crumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and put them on a baking sheet covered with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, heat oil to a depth of about 1cm. Brown the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a saucepan and fill with plenty of water. Simmer over a medium heat for about 20 mins or until nearly done, including more water to keep the pulses immersed if needed.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the lentils and burghul completely and put aside in a bowl.

Heat a portion of the