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Keftedes me Prassa

Small crispy fritters, typically known as keftedes, represent a cherished speciality in Sephardic culinary traditions. These wonderful leek fritters present a delicious combination of hearty ground beef with the subtle, mildly sweet essence of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the green leeks well and remove the roots and the majority of the dark green parts. Slice in half longways then into half-inch slices. Transfer in a deep frying pan and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Combine completely using your palms then mold a several scoops into a croquette, flattening a slightly. Place on a tray and proceed for the rest of the mixture.

Warm oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is sizzling, cook the patties in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Take out the finished croquettes to a tray topped with absorbent paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine pleasure. The crunchy outside reveals a soft center. The spinach adds a vibrant, moderately earthy note, while the grated cheese provides a savory, umami richness. It's possible to replace the cheese with steamed, pureed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using fresh spinach, clean it well, getting rid of any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a skillet over a moderate heat and cook the diced onion and garlic until translucent, about four minutes. Remove from the stove.

Place the cooked spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until incorporated. If the dough appears too wet, add some extra breading.

Using your hands, mold the mixture into oval shapes somewhat larger than a walnut shell but smaller than an egg, and set them on a baking sheet covered with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a depth of about 1cm. Cook the croquettes a small batch for two to three minutes per side, rotating so they are golden brown completely, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly wholesome snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pot and fill with enough cold water. Simmer over a medium flame for about 20 minutes or until nearly done, adding extra liquid to ensure the lentils submerged if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture completely and set aside in a container.

Heat a portion of the