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Keftedes me Prassa

Petite crispy fritters, often known as keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek croquettes deliver a delicious fusion of hearty ground beef with the gentle, mildly sweet essence of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and remove the root ends and the majority of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Put in a deep frying pan and fill with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and flavor well with pepper and salt. Combine completely using your hands then shape a few scoops into a croquette, shaping a slightly. Put on a platter and continue for the rest of the mixture.

Warm olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the patties in small batches until golden on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the ready fritters to a dish lined with absorbent paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a real pleasure. The crispy exterior gives way to a smooth filling. The fresh spinach imparts a bright, slightly earthy note, while the dairy gives a savory, umami richness. Feel free to swap the cheese with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using leafy greens, clean it thoroughly, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount water over a medium heat. Once wilted, remove in a colander for about 15 mins, then press out any remaining moisture and put aside.

For previously frozen spinach, carefully remove extra water.

Warm the olive oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the dough appears too soft, add some more breadcrumbs.

By hand, mold the preparation into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a tray lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a depth of about 1cm. Fry the patties a handful for a couple of minutes per side, rotating so they are golden all over, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

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

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and cover with enough fresh water. Cook over a medium heat for about 20 minutes or until partially softened, pouring additional water to ensure the legumes submerged if needed.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the ingredients completely and reserve in a mixing bowl.

Warm half of the