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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These leek croquettes deliver a tasty blend of savory beef with the gentle, slightly sweet flavour of fresh leeks, rendering them utterly irresistible.

Yields 12

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

Thoroughly wash the leeks carefully and cut away the roots and most of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Put in a deep frying pan and fill with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with seasoning. Mix thoroughly using your hands then mold a several spoonfuls into a ball, shaping a little. Place on a platter and proceed for the balance of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the fritters in small batches until crispy on both sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Remove the cooked fritters to a tray topped with paper towel and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true delight. The crispy exterior opens up to a soft interior. The spinach brings a fresh, moderately natural note, while the cheese offers a deep, flavorful creaminess. It's possible to replace the cheesy element with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

When using raw spinach, rinse it carefully, removing any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

When working with previously frozen spinach, completely press out unwanted moisture.

Heat the oil in a skillet over a medium heat and saute the diced onion and garlic until translucent, about 4 minutes. Take off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Mix well until blended. If the dough appears too loose, incorporate some additional breadcrumbs.

With your fingers, form the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and put them on a tray topped with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm oil to a amount of about half an inch. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are crispy everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these patties are not only tasty but also a highly wholesome bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a pot and fill with ample cold water. Simmer over a medium heat for about 20 minutes or until nearly done, including additional water to ensure the pulses covered if required.

Stir in the burghul and proceed cooking until fully cooked. Drain the lentils and burghul well and reserve in a container.

Warm a portion of the