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Keftedes me Prassa

Small crispy fritters, commonly called keftedes, stand as a beloved delicacy in Sephardic cuisine. These leek fritters present a tasty combination of savory beef with the gentle, mildly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Produces 12

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

Clean the fresh leeks carefully and trim off the root ends and most of the dark green parts. Slice in half along the length then into half-inch slices. Transfer in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, dill, parsley and sweet paprika and season generously with seasoning. Mix completely using your palms then form a several scoops into a ball, flattening a bit. Place on a platter and continue for the remaining of the preparation.

Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the fritters in small groups until golden on all sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Remove the finished fritters to a dish lined with absorbent paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real pleasure. The crispy outside gives way to a smooth filling. The fresh spinach adds a vibrant, slightly earthy note, while the grated cheese offers a rich, umami richness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, clean it well, getting rid of any hard stems, and cut into it into big pieces. Transfer in a big pot with a bit of hot water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then press out any extra water and set aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a pan over a medium heat and cook the onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Combine well until incorporated. If the dough appears too soft, mix in some more crumbs.

With your fingers, shape the dough into oval croquettes somewhat larger than a nut but less bulky than an egg, and set them on a baking sheet covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a amount of about 1 centimeter. Cook the patties a handful for two to three minutes on both sides, turning so they are crispy completely, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully nutritious bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and fill with ample fresh water. Cook over a moderate heat for about 20 mins or until nearly done, adding extra liquid to ensure the pulses immersed if required.

Add the burghul and proceed cooking until softened. Remove the water from the ingredients thoroughly and set aside in a container.

Preheat a portion of the