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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a beloved delicacy in Sephardic Jewish cooking. These particular leek patties deliver a delicious fusion of savory ground beef with the gentle, sweetly mild flavour of leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks carefully and trim off the root ends and most of the green stalk. Chop into halves lengthways then into half-inch pieces. Transfer in a large skillet and cover with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season well with salt and pepper. Stir thoroughly using your palms then shape a few spoonfuls into a ball, flattening a little. Place on a platter and continue for the remaining of the preparation.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, fry the fritters in small batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Transfer the cooked patties to a dish covered with paper towel and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine treat. The golden outside reveals a soft center. The leafy spinach brings a bright, moderately green taste, while the grated cheese offers a deep, flavorful creaminess. It's possible to replace the cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, discarding any hard stems, and coarsely chop it into large chunks. Place in a big pot with a small amount liquid over a medium flame. Once cooked, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with thawed frozen spinach, completely remove extra water.

Heat the oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about four minutes. Take off the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until incorporated. If the dough seems too loose, incorporate some additional breading.

By hand, mold the mixture into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and place them on a tray topped with baking paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes per side, turning so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these patties are not only tasty but also a extremely healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pan and submerge with ample cold water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to maintain the pulses covered if necessary.

Stir in the bulgur wheat and keep cooking until tender. Drain the lentils and burghul well and set aside in a bowl.

Warm a portion of the