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Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These leek fritters present a tasty fusion of hearty beef with the gentle, mildly sweet flavour of leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks properly and trim off the base and most of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Put in a large skillet and cover with water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Mix thoroughly using your hands then shape a several tablespoonfuls into a croquette, shaping a little. Put on a plate and proceed for the balance of the ingredients.

Heat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, cook the croquettes in small groups until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the cooked patties to a dish covered with kitchen paper and permit to cool.

Present with lemon slices.

Spinach Patties

These cheesy spinach patties are a real treat. The golden crust opens up to a soft filling. The leafy spinach brings a vibrant, moderately natural flavor, while the cheese gives a rich, savory richness. It's possible to replace the cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

When using raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little water over a medium heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Heat the olive oil in a skillet over a medium heat and fry the diced onion and garlic cloves until softened, about a few minutes. Take off the flame.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Mix completely until blended. If the dough looks too wet, incorporate some additional crumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a nut but more compact than an large egg, and put them on a tray lined with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a depth of about 1 centimeter. Fry the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully nutritious bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the lentils in a pan and fill with ample water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to keep the legumes covered if necessary.

Add the bulgur wheat and keep cooking until softened. Strain the ingredients well and set aside in a mixing bowl.

Preheat 50% of the