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Keftedes me Prassa

Bite-sized pan-fried fritters, often called keftedes, stand as a beloved delicacy in Sephardic cooking. These leek croquettes deliver a flavorful combination of savory beef with the subtle, slightly sweet flavour of tender leeks, rendering them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks well and trim off the base and the majority of the green tops. Slice into halves along the length then into half-inch slices. Put in a deep pan and submerge with water, then heat over a medium heat for about 20 minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and paprika and flavor well with salt and pepper. Mix thoroughly using your hands then form a several spoonfuls into a patty, shaping a little. Put on a plate and continue for the remaining of the ingredients.

Heat olive oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is sizzling, cook the fritters in small batches until crispy on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the ready croquettes to a plate topped with paper towel and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true pleasure. The crunchy crust gives way to a smooth interior. The spinach adds a vibrant, slightly green flavor, while the grated cheese provides a deep, flavorful creaminess. You can substitute the cheesy element with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly remove extra water.

Heat the olive oil in a pan over a medium heat and cook the onion and garlic until softened, about 4 minutes. Turn off the stove.

Place the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the dough seems too loose, add some additional breading.

Using your hands, shape the mixture into oval shapes somewhat larger than a nut but less bulky than an large egg, and set them on a plate topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat oil to a depth of about 1cm. Cook the fritters a small batch for two to three minutes per side, flipping so they are crispy completely, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a highly healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pan and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until partially softened, pouring extra liquid to ensure the legumes submerged if needed.

Add the cracked wheat and proceed cooking until softened. Drain the mixture completely and reserve in a bowl.

Warm a portion of the