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Keftedes me Prassa

Bite-sized fried patties, commonly referred to as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These particular leek patties offer a tasty combination of hearty minced beef with the gentle, sweetly mild essence of tender leeks, and they are absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks properly and remove the base and most of the green stalk. Slice into halves lengthways then into half-inch rounds. Put in a deep pan and fill with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Stir completely using your fingers then form a couple of scoops into a ball, flattening a bit. Place on a plate and repeat for the balance of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the fritters in small batches until golden brown on all sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Transfer the ready croquettes to a tray topped with paper towel and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese fritters are a genuine pleasure. The golden outside opens up to a soft filling. The spinach imparts a vibrant, moderately green taste, while the cheese provides a savory, savory richness. You can substitute the cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using raw spinach, clean it carefully, discarding any hard stems, and cut into it into big pieces. Put in a big pot with a bit of hot water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and cook the onion and garlic until tender, about 4 minutes. Turn off the stove.

Put the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Stir thoroughly until incorporated. If the mixture looks too soft, mix in some more crumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut but more compact than an egg, and place them on a tray topped with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium flame, preheat oil to a depth of about 1cm. Brown the patties a few at a time for a couple of minutes per side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and fill with enough fresh water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to ensure the pulses immersed if required.

Stir in the burghul and continue cooking until tender. Remove the water from the ingredients well and reserve in a container.

Heat a portion of the