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Keftedes me Prassa

Petite pan-fried patties, typically known as keftedes, stand as a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes present a delicious fusion of hearty minced beef with the subtle, sweetly mild taste of leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks well and cut away the root ends and the bulk of the green stalk. Cut lengthwise along the length then into half-inch rounds. Put in a large skillet and fill with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and season well with salt and pepper. Combine well using your palms then shape a several scoops into a croquette, shaping a bit. Set on a tray and continue for the rest of the mixture.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the fritters in small batches until golden brown on each side. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the cooked patties to a plate covered with absorbent paper and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a true treat. The crispy outside opens up to a soft interior. The spinach adds a vibrant, somewhat natural note, while the cheese offers a deep, flavorful creaminess. Feel free to swap the dairy cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to garnish

If using raw spinach, wash it thoroughly, removing any hard stems, and roughly chop it into large chunks. Place in a deep pan with a little hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, completely remove extra water.

Preheat the olive oil in a pan over a moderate heat and fry the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Place the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix thoroughly until blended. If the dough seems too loose, mix in some extra crumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and place them on a plate covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a level of about 1cm. Brown the fritters a handful for a couple of minutes per side, flipping so they are golden brown completely, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a highly healthy bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pan and submerge with enough cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to maintain the lentils submerged if needed.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Warm half of the