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Keftedes me Prassa

Small crispy croquettes, typically called keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek fritters present a flavorful combination of hearty beef with the subtle, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

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

Wash the fresh leeks properly and remove the base and the bulk of the dark green parts. Chop into halves longways then into 1.5cm slices. Put in a large skillet and submerge with cold water, then heat over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and season generously with pepper and salt. Combine well using your fingers then shape a several spoonfuls into a croquette, flattening a bit. Place on a plate and proceed for the rest of the ingredients.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the oil is hot, fry the fritters in small batches until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Transfer the ready croquettes to a tray lined with kitchen paper and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true treat. The crunchy crust gives way to a smooth filling. The spinach brings a bright, somewhat natural note, while the grated cheese offers a deep, umami richness. It's possible to replace the cheese with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to serve

For raw spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Put in a big pot with a bit of liquid over a medium flame. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

When working with defrosted spinach, carefully remove excess liquid.

Heat the oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Stir well until combined. If the dough seems too wet, mix in some extra breading.

With your fingers, form the dough into oval shapes slightly larger than a nut but less bulky than an egg, and place them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, heat olive oil to a amount of about half an inch. Brown the patties a handful for 2–3 minutes each side, turning so they are golden brown everywhere, then transfer on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only flavorful but also a wonderfully healthy bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Put the dry lentils in a saucepan and fill with enough fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, adding more water to keep the lentils immersed if required.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a container.

Warm 50% of the