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Keftedes me Prassa

Small pan-fried patties, commonly known as keftedes, represent a cherished speciality in Sephardic cuisine. These leek fritters present a delicious blend of hearty ground beef with the gentle, slightly sweet essence of fresh leeks, making them utterly crave-worthy.

Makes 12

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

Wash the leeks carefully and trim off the base and the majority of the green tops. Cut into halves lengthways then into half-inch slices. Place in a large skillet and cover with water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and flavor well with seasoning. Stir completely using your hands then mold a few spoonfuls into a patty, flattening a slightly. Place on a platter and repeat for the rest of the mixture.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is sizzling, fry the fritters in small batches until crispy on each side. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the finished fritters to a plate covered with kitchen paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The golden outside gives way to a smooth interior. The leafy spinach adds a bright, moderately green taste, while the grated cheese offers a deep, umami creaminess. Feel free to swap the cheese with boiled, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, carefully squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Put the prepared spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine completely until incorporated. If the dough appears too wet, mix in some more crumbs.

With your fingers, mold the mixture into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and set them on a tray lined with parchment paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the croquettes a few at a time for 2–3 minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and submerge with plenty of water. Boil over a medium heat for about 20 mins or until nearly done, pouring extra liquid to keep the lentils covered if required.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat 50% of the