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Keftedes me Prassa

Petite pan-fried patties, often known as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek fritters deliver a tasty combination of hearty beef with the delicate, slightly sweet essence of tender leeks, making them truly crave-worthy.

Yields 12

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

Wash the leeks well and trim off the root ends and most of the dark green parts. Chop lengthwise lengthways then into half-inch rounds. Put in a deep pan and submerge with water, then heat over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and flavor generously with seasoning. Stir thoroughly using your hands then form a several scoops into a patty, shaping a bit. Place on a tray and repeat for the rest of the preparation.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is ready, brown the fritters in small batches until golden brown on each side. (Do not fill the skillet as this lowers the heat of the oil.) Take out the finished croquettes to a tray topped with kitchen paper and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach patties are a true treat. The golden crust reveals a creamy filling. The leafy spinach brings a vibrant, slightly earthy note, while the cheese offers a savory, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using leafy greens, clean it carefully, removing any stalks, and roughly chop it into sizable portions. Put in a big pot with a little hot water over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then press out any extra water and set aside.

When working with thawed frozen spinach, completely press out extra water.

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

Put the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and spice with pepper and salt. Stir completely until incorporated. If the preparation appears too wet, mix in some additional breadcrumbs.

By hand, shape the dough into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and put them on a baking sheet lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a amount of about 1cm. Brown the croquettes a few at a time for a couple of minutes each side, turning so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pot and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, including extra liquid to maintain the lentils covered if required.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul well and set aside in a container.

Heat 50% of the