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Keftedes me Prassa

Bite-sized crispy croquettes, often referred to as keftedes, are a beloved delicacy in Sephardic culinary traditions. These wonderful leek patties deliver a flavorful fusion of rich beef with the subtle, sweetly mild taste of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and remove the root ends and the bulk of the dark green parts. Slice in half longways then into 1.5-centimeter slices. Place in a deep pan and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Mix completely using your palms then mold a couple of scoops into a patty, flattening a slightly. Place on a platter and continue for the remaining of the ingredients.

Warm olive oil in a pan to a level of about 2cm over a medium flame. When the olive oil is ready, cook the croquettes in batches until crispy on both sides. (Do not fill the pan as this lowers the heat of the oil.) Remove the cooked patties to a tray covered with paper towel and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a true treat. The golden exterior gives way to a creamy filling. The leafy spinach brings a fresh, somewhat natural note, while the cheese provides a deep, savory smoothness. It's possible to replace the cheesy element with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using raw spinach, rinse it thoroughly, removing any stalks, and cut into it into big pieces. Transfer in a large saucepan with a little water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then press out any extra water and set aside.

If using previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a skillet over a medium flame and cook the onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the mixture appears too loose, incorporate some more breadcrumbs.

Using your hands, form the preparation into oval shapes slightly larger than a nut but less bulky than an egg, and put them on a tray lined with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1 centimeter. Brown the patties a few at a time for two to three minutes per side, rotating so they are crispy all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only delicious but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, including extra liquid to keep the lentils immersed if necessary.

Mix in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul well and reserve in a mixing bowl.

Heat half of the