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Keftedes me Prassa

Small fried croquettes, often known as keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek fritters present a flavorful combination of rich minced beef with the delicate, sweetly mild essence of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the fresh leeks properly and cut away the roots and the majority of the green tops. Cut in half lengthways then into half-inch rounds. Place in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Combine completely using your hands then shape a few spoonfuls into a patty, pressing a bit. Set on a tray and continue for the rest of the mixture.

Heat cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Take out the ready patties to a plate covered with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese croquettes are a real delight. The golden exterior opens up to a creamy center. The spinach brings a vibrant, slightly earthy taste, while the grated cheese provides a deep, umami richness. Feel free to swap the cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using leafy greens, wash it well, getting rid of any stalks, and cut into it into sizable portions. Transfer in a big pot with a small amount liquid over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the flame.

Put the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix well until combined. If the mixture looks too wet, mix in some extra crumbs.

With your fingers, shape the mixture into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and put them on a tray lined with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat olive oil to a depth of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes per side, rotating so they are golden brown everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to keep the lentils immersed if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul completely and set aside in a bowl.

Heat 50% of the