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Keftedes me Prassa

Petite crispy patties, often known as keftedes, are a beloved speciality in Sephardic cuisine. These leek patties offer a delicious blend of hearty ground beef with the subtle, mildly sweet flavour of leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks properly and trim off the base and most of the dark green parts. Chop lengthwise along the length then into half-inch rounds. Transfer in a large skillet and cover with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Mix well using your hands then mold a couple of spoonfuls into a patty, pressing a little. Place on a platter and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Transfer the finished patties to a plate covered with paper towel and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a real delight. The crispy outside opens up to a creamy center. The leafy spinach brings a bright, slightly green taste, while the grated cheese gives a rich, umami smoothness. It's possible to replace the cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For raw spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until tender, about four minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Combine well until incorporated. If the mixture looks too soft, add some extra breading.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut but more compact than an large egg, and place them on a baking sheet lined with wax paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat oil to a level of about 1 centimeter. Brown the fritters a small batch for two to three minutes per side, turning so they are golden all over, then transfer on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only tasty but also a highly wholesome snack or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Put the lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the lentils covered if necessary.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Heat a portion of the