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Keftedes me Prassa

Small crispy croquettes, typically called keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These particular leek patties offer a delicious fusion of rich ground beef with the subtle, mildly sweet taste of fresh leeks, making them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Cut in half lengthways then into half-inch slices. Transfer 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 softened leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Mix thoroughly using your hands then shape a few scoops into a patty, pressing a bit. Place on a plate and proceed for the balance of the mixture.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the oil is ready, fry the patties in small groups until golden on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the finished fritters to a dish topped with absorbent paper and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a real treat. The crunchy exterior reveals a smooth filling. The fresh spinach brings a fresh, slightly earthy flavor, while the cheese gives a rich, savory richness. It's possible to replace the cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

If using thawed frozen spinach, carefully press out extra water.

Heat the olive oil in a pan over a medium heat and cook the diced onion and minced garlic until tender, about 4 minutes. Take off the heat.

Put the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix completely until blended. If the dough seems too soft, add some more crumbs.

By hand, shape the preparation into elongated patties a bit bigger than a nut but more compact than an large egg, and set them on a plate topped with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a level of about 1 centimeter. Brown the fritters a handful for a couple of minutes per side, rotating so they are golden brown completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a extremely wholesome appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and cover with plenty of water. Boil over a medium heat for about 20 minutes or until partially softened, including additional water to maintain the lentils submerged if required.

Add the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a bowl.

Heat half of the