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Keftedes me Prassa

Bite-sized pan-fried patties, often referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These particular leek patties offer a delicious combination of rich ground beef with the subtle, slightly sweet taste of tender leeks, making them truly addictive.

Produces 12

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

Thoroughly wash the leeks properly and trim off the roots and most of the green stalk. Chop in half longways then into 1.5-centimeter pieces. Place in a deep pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor well with seasoning. Stir thoroughly using your palms then mold a several spoonfuls into a ball, pressing a slightly. Set on a plate and repeat for the remaining of the mixture.

Heat oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the fritters in small batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the ready patties to a dish lined with paper towel and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true delight. The golden outside opens up to a smooth filling. The spinach adds a vibrant, somewhat earthy taste, while the grated cheese gives a deep, savory creaminess. It's possible to replace the cheesy element with boiled, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, clean it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a little hot water over a medium heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Remove from the heat.

Place the prepared spinach, fried onion and garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Mix well until blended. If the preparation seems too soft, mix in some additional breadcrumbs.

With your fingers, form the dough into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a tray topped with baking paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1 centimeter. Fry the patties a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

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

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a saucepan and submerge with enough fresh water. Cook over a moderate heat for about 20 mins or until nearly done, adding more water to ensure the pulses submerged if required.

Mix in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm 50% of the