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Keftedes me Prassa

Small fried fritters, typically referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes present a tasty combination of savory minced beef with the delicate, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and remove the roots and most of the green stalk. Cut in half longways then into half-inch slices. Transfer in a large skillet and fill with water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Mix well using your hands then mold a few tablespoonfuls into a patty, shaping a slightly. Put on a platter and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is hot, fry the fritters in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the ready patties to a dish covered with paper towel and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a true pleasure. The crispy crust reveals a smooth filling. The fresh spinach imparts a fresh, slightly green note, while the grated cheese offers a deep, umami creaminess. It's possible to replace the cheesy element with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to accompany

For raw spinach, wash it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a big pot with a bit of water over a medium flame. Once softened, strain in a colander for about 15 minutes, then press out any extra water and put aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and cook the onion and minced garlic until tender, about four minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with salt and pepper. Stir completely until blended. If the dough looks too wet, mix in some extra breadcrumbs.

By hand, shape the preparation into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1cm. Cook the croquettes a handful for a couple of minutes each side, rotating so they are golden everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Place the lentils in a pan and cover with plenty of water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to ensure the pulses covered if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and set aside in a mixing bowl.

Heat a portion of the