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Keftedes me Prassa

Petite crispy fritters, often known as keftedes, represent a treasured signature dish in Sephardic cooking. These particular leek fritters present a tasty combination of hearty beef with the subtle, slightly sweet flavour of leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the base and the majority of the dark green parts. Cut lengthwise longways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Combine thoroughly using your fingers then mold a couple of scoops into a patty, shaping a little. Set on a platter and continue for the rest of the preparation.

Heat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the croquettes in small groups until crispy on all sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the cooked patties to a tray topped with absorbent paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a genuine pleasure. The crunchy outside reveals a creamy filling. The leafy spinach imparts a bright, moderately natural note, while the grated cheese offers a deep, savory richness. It's possible to replace the cheesy element with steamed, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using fresh spinach, clean it well, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of liquid over a medium flame. Once wilted, remove in a colander for about a quarter hour, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Preheat the olive oil in a frying pan over a medium heat and fry the diced onion and garlic until softened, about four minutes. Turn off the stove.

Put the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until blended. If the preparation looks too loose, mix in some more breading.

Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an egg, and put them on a tray covered with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a depth of about 1cm. Fry the croquettes a few at a time for two to three minutes per side, flipping so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a extremely wholesome appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, including extra liquid to ensure the pulses submerged if required.

Stir in the bulgur wheat and keep cooking until softened. Strain the ingredients thoroughly and put aside in a container.

Heat 50% of the