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Keftedes me Prassa

Small crispy croquettes, commonly referred to as keftedes, are a treasured speciality in Sephardic Jewish cuisine. These particular leek croquettes offer a tasty fusion of savory ground beef with the gentle, mildly sweet taste of tender leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Clean the green leeks well and cut away the root ends and the bulk of the green stalk. Slice in half longways then into 1.5cm rounds. Place in a deep pan and cover with water, then cook over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and spice generously with seasoning. Stir thoroughly using your hands then shape a several spoonfuls into a croquette, pressing a slightly. Place on a tray and repeat for the rest of the ingredients.

Preheat oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is sizzling, brown the fritters in small groups until golden on both sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked fritters to a plate topped with absorbent paper and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a real pleasure. The golden crust opens up to a smooth interior. The spinach adds a vibrant, somewhat green flavor, while the dairy gives a deep, flavorful smoothness. You can substitute the cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount liquid over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then press out any extra water and reserve.

If using previously frozen spinach, completely remove extra water.

Preheat the olive oil in a pan over a medium flame and fry the chopped onion and minced garlic until tender, about four minutes. Turn off the heat.

Combine the cooked spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until combined. If the preparation looks too loose, add some extra breadcrumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but smaller than an large egg, and place them on a baking sheet topped with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a level of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes per side, flipping so they are golden all over, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and soft inside, these patties are not only flavorful but also a extremely wholesome bite or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a saucepan and submerge with ample water. Boil over a medium heat for about 20 minutes or until nearly done, adding extra liquid to keep the legumes covered if required.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture well and put aside in a bowl.

Heat 50% of the