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Keftedes me Prassa

Small crispy croquettes, often referred to as keftedes, represent a cherished speciality in Sephardic cuisine. These wonderful leek patties deliver a flavorful fusion of savory ground beef with the delicate, mildly sweet taste of fresh leeks, making them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks carefully and cut away the root ends and most of the green stalk. Cut in half along the length then into half-inch rounds. Place in a deep frying pan and submerge with cold water, then simmer over a medium flame for about 20 mins or until tender.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and season well with salt and pepper. Mix well using your hands then form a couple of tablespoonfuls into a patty, flattening a bit. Set on a plate and proceed for the balance of the preparation.

Preheat cooking oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, fry the patties in small groups until golden brown on each side. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Transfer the ready fritters to a tray topped with paper towel and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine delight. The crunchy outside reveals a creamy center. The leafy spinach adds a fresh, moderately natural note, while the dairy provides a deep, flavorful creaminess. It's possible to replace the cheesy element with cooked, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, wash it well, getting rid of any tough stems, and cut into it into big pieces. Place in a big pot with a small amount water over a medium flame. Once cooked, strain in a colander for about 15 mins, then remove any excess liquid and put aside.

For defrosted spinach, carefully press out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until tender, about 4 minutes. Take off the flame.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix completely until blended. If the preparation appears too loose, mix in some extra crumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a walnut but smaller than an large egg, and place them on a tray topped with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1cm. Fry the patties a handful for two to three minutes each side, rotating so they are golden brown all over, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only flavorful but also a highly nutritious appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Put the lentils in a saucepan and submerge with plenty of fresh water. Cook over a moderate heat for about 20 mins or until partially softened, adding additional water to maintain the pulses immersed if required.

Mix in the cracked wheat and keep cooking until tender. Strain the ingredients well and put aside in a container.

Preheat half of the