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Keftedes me Prassa

Small crispy croquettes, commonly called keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek patties offer a tasty fusion of hearty minced beef with the subtle, slightly sweet essence of tender leeks, making them utterly irresistible.

Yields 12

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

Wash the green leeks well and remove the root ends and the majority of the green tops. Slice lengthwise lengthways then into 1.5cm pieces. Put in a deep pan and submerge with water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Mix well using your hands then shape a few spoonfuls into a patty, pressing a bit. Put on a tray and continue for the rest of the ingredients.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the ready fritters to a plate topped with kitchen paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a true delight. The crispy outside opens up to a soft interior. The fresh spinach brings a bright, somewhat natural taste, while the cheese offers a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using leafy greens, rinse it carefully, discarding any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

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

Warm the olive oil in a pan over a moderate heat and cook the onion and minced garlic until softened, about a few minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix thoroughly until incorporated. If the mixture looks too soft, mix in some additional breading.

With your fingers, mold the dough into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and place them on a plate covered with wax paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about half an inch. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy everywhere, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and fill with plenty of water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to ensure the pulses immersed if necessary.

Mix in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul completely and set aside in a bowl.

Heat a portion of the