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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically known as keftedes, stand as a cherished speciality in Sephardic cooking. These leek croquettes offer a delicious combination of hearty minced beef with the delicate, mildly sweet essence of leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the leeks carefully and remove the base and the majority of the green stalk. Cut in half longways then into half-inch rounds. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season generously with salt and pepper. Stir thoroughly using your hands then shape a couple of spoonfuls into a croquette, pressing a slightly. Set on a tray and repeat for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the heated oil is hot, fry the patties in small groups until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Transfer the finished croquettes to a dish lined with absorbent paper and let to cool.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a true delight. The crunchy outside opens up to a creamy interior. The fresh spinach adds a vibrant, somewhat green flavor, while the grated cheese gives a savory, flavorful smoothness. You can substitute the cheesy element with cooked, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

If using leafy greens, wash it carefully, removing any stalks, and cut into it into big pieces. Place in a deep pan with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then press out any extra water and set aside.

If using previously frozen spinach, carefully remove excess liquid.

Preheat the oil in a frying pan over a moderate heat and cook the onion and minced garlic until translucent, about a few minutes. Take off the stove.

Combine the prepared spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the mixture appears too wet, mix in some additional crumbs.

With your fingers, shape the dough into oval croquettes somewhat larger than a nut but smaller than an large egg, and place them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes per side, turning so they are golden all over, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

With their golden crust and moist center, these patties are not only delicious but also a extremely healthy appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pan and submerge with enough cold water. Boil over a medium heat for about 20 minutes or until partially softened, including additional water to ensure the lentils submerged if needed.

Add the bulgur wheat and keep cooking until fully cooked. Drain the ingredients well and put aside in a container.

Preheat half of the