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Keftedes me Prassa

Bite-sized fried fritters, commonly referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek patties deliver a flavorful blend of hearty minced beef with the subtle, slightly sweet flavour of leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks properly and cut away the root ends and the bulk of the green tops. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep pan and fill with cold water, then cook over a medium flame for about 20 minutes or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and spice well with salt and pepper. Mix completely using your hands then shape a several spoonfuls into a ball, flattening a bit. Set on a plate and continue for the remaining of the ingredients.

Heat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the cooking oil.) Remove the cooked patties to a tray lined with absorbent paper and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a real delight. The crunchy crust gives way to a soft filling. The fresh spinach adds a vibrant, slightly earthy note, while the grated cheese provides a deep, savory smoothness. Feel free to swap the cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it thoroughly, removing any stalks, and coarsely chop it into big pieces. Put in a big pot with a small amount water over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

If using defrosted spinach, thoroughly press out extra water.

Heat the oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Combine thoroughly until blended. If the dough looks too loose, incorporate some more crumbs.

By hand, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes on both sides, rotating so they are golden brown all over, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only tasty but also a highly wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Place the lentils in a saucepan and submerge with enough fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes immersed if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture completely and put aside in a bowl.

Heat 50% of the