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Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, are a cherished delicacy in Sephardic Jewish cooking. These leek patties deliver a delicious fusion of hearty ground beef with the subtle, mildly sweet flavour of fresh leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the green leeks carefully and cut away the roots and the majority of the dark green parts. Slice into halves longways then into 1.5cm pieces. Put in a deep pan and fill with cold water, then simmer over a medium flame for about 20 mins or until tender.

Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and season generously with salt and pepper. Stir thoroughly using your fingers then form a couple of scoops into a patty, shaping a little. Set on a tray and repeat for the remaining of the mixture.

Preheat cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the pan as this drops the heat of the oil.) Take out the ready fritters to a dish lined with kitchen paper and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine delight. The crunchy outside opens up to a creamy filling. The fresh spinach adds a vibrant, moderately green note, while the dairy offers a savory, umami richness. It's possible to replace the cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

For leafy greens, rinse it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

If using previously frozen spinach, carefully squeeze out excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the diced onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Combine well until combined. If the mixture looks too wet, mix in some more crumbs.

By hand, mold the dough into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and put them on a baking sheet lined with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, preheat olive oil to a level of about 1cm. Cook the fritters a small batch for two to three minutes each side, flipping so they are crispy all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and moist center, these patties are not only tasty but also a extremely wholesome appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and submerge with plenty of cold water. Cook over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses submerged if required.

Mix in the burghul and keep cooking until tender. Drain the mixture thoroughly and reserve in a container.

Heat 50% of the