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Keftedes me Prassa

Petite crispy croquettes, commonly referred to as keftedes, stand as a beloved speciality in Sephardic culinary traditions. These particular leek patties present a tasty blend of savory beef with the subtle, mildly sweet flavour of leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and remove the root ends and most of the green tops. Chop into halves longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Mix completely using your fingers then shape a few tablespoonfuls into a croquette, flattening a slightly. Put on a plate and continue for the balance of the mixture.

Warm cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, cook the croquettes in small groups until golden on each side. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Transfer the finished croquettes to a dish lined with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a true delight. The crunchy crust gives way to a creamy filling. The fresh spinach adds a bright, moderately natural note, while the dairy offers a deep, savory creaminess. You can substitute the cheesy element with cooked, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to garnish

For fresh spinach, rinse it well, removing any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount liquid over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

If using previously frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a skillet over a medium heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine completely until combined. If the preparation appears too loose, add some additional crumbs.

With your fingers, form the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a plate covered with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the croquettes a few at a time for a couple of minutes each side, flipping so they are crispy completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a highly nutritious bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Put the brown lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring more water to ensure the pulses covered if required.

Add the burghul and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat half of the