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Keftedes me Prassa

Petite fried patties, typically known as keftedes, represent a cherished signature dish in Sephardic cuisine. These leek fritters present a flavorful combination of savory minced beef with the gentle, slightly sweet flavour of leeks, making them utterly irresistible.

Makes 12

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

Thoroughly wash the fresh leeks properly and remove the root ends and most of the dark green parts. Chop lengthwise along the length then into 1.5cm slices. Put in a deep frying pan and fill with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and spice and season liberally with pepper and salt. Combine completely using your hands then mold a several spoonfuls into a patty, flattening a bit. Put on a plate and repeat for the remaining of the ingredients.

Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is hot, brown the patties in small groups until crispy on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Take out the finished croquettes to a tray lined with paper towel and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine delight. The crispy outside opens up to a smooth filling. The leafy spinach imparts a fresh, moderately natural flavor, while the dairy offers a rich, savory richness. It's possible to replace the dairy cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it well, removing any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount water over a medium flame. Once cooked, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until softened, about four minutes. Take off the heat.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Stir well until incorporated. If the preparation seems too loose, add some extra crumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and set them on a plate lined with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes per side, rotating so they are golden all over, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only flavorful but also a highly healthy bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pan and submerge with enough water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the legumes covered if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture completely and put aside in a bowl.

Warm a portion of the