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Keftedes me Prassa

Bite-sized fried patties, commonly known as keftedes, represent a treasured speciality in Sephardic cuisine. These particular leek croquettes deliver a tasty fusion of hearty beef with the subtle, slightly sweet essence of leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks carefully and trim off the base and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Combine completely using your hands then mold a few spoonfuls into a croquette, shaping a bit. Put on a tray and repeat for the balance of the ingredients.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, fry the croquettes in small batches until crispy on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the cooked patties to a plate lined with absorbent paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine delight. The crispy crust opens up to a smooth center. The spinach imparts a bright, moderately green flavor, while the grated cheese offers a deep, savory richness. Feel free to swap the dairy cheese with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

For raw spinach, wash it carefully, discarding any hard stems, and cut into it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once softened, remove in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

For previously frozen spinach, carefully squeeze out excess liquid.

Warm the olive oil in a pan over a moderate heat and cook the diced onion and minced garlic until softened, about a few minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until combined. If the preparation looks too soft, incorporate some extra breading.

Using your hands, form the preparation into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium heat, heat oil to a amount of about half an inch. Cook the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden everywhere, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully healthy snack or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a pan and cover with plenty of water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to maintain the legumes immersed if necessary.

Stir in the cracked wheat and continue cooking until tender. Strain the ingredients thoroughly and put aside in a bowl.

Warm a portion of the