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Keftedes me Prassa

Bite-sized pan-fried fritters, typically referred to as keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These particular leek fritters deliver a tasty combination of hearty ground beef with the gentle, sweetly mild flavour of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and remove the base and the bulk of the dark green parts. Slice into halves longways then into 1.5cm rounds. Transfer in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with salt and pepper. Stir completely using your fingers then form a several scoops into a patty, shaping a little. Place on a platter and proceed for the balance of the mixture.

Preheat oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is ready, brown the croquettes in batches until golden brown on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Transfer the cooked fritters to a plate topped with absorbent paper and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real treat. The crispy exterior gives way to a creamy interior. The spinach adds a vibrant, slightly green taste, while the dairy provides a deep, savory creaminess. You can substitute the cheese with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then press out any excess liquid and set aside.

For previously frozen spinach, completely press out excess liquid.

Preheat the olive oil in a pan over a moderate heat and saute the onion and garlic until tender, about four minutes. Take off the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breading and eggs in a container and season with salt and pepper. Stir well until incorporated. If the preparation seems too wet, incorporate some more breading.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet lined with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, warm oil to a amount of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes each side, flipping so they are crispy all over, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only delicious but also a highly nutritious snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pan and cover with enough water. Boil over a medium flame for about 20 minutes or until almost cooked, including extra liquid to maintain the lentils immersed if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients completely and put aside in a container.

Heat half of the