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Keftedes me Prassa

Small crispy fritters, commonly called keftedes, are a beloved signature dish in Sephardic cuisine. These particular leek fritters deliver a delicious fusion of hearty ground beef with the delicate, mildly sweet flavour of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5cm pieces. Transfer in a deep pan and fill with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and spice well with pepper and salt. Mix completely using your palms then form a several tablespoonfuls into a patty, shaping a little. Set on a plate and continue for the rest of the mixture.

Preheat cooking oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is sizzling, fry the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the ready patties to a plate covered with absorbent paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real pleasure. The crunchy exterior reveals a smooth interior. The leafy spinach adds a bright, slightly green note, while the dairy provides a rich, flavorful richness. It's possible to replace the cheese with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount hot water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

If using previously frozen spinach, thoroughly press out excess liquid.

Preheat the oil in a pan over a medium heat and cook the diced onion and garlic until translucent, about four minutes. Take off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breading and beaten eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the mixture seems too soft, incorporate some additional crumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut but smaller than an egg, and place them on a tray lined with baking paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Brown the fritters a small batch for a couple of minutes on both sides, turning so they are golden brown completely, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Put the lentils in a pot and fill with ample water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring additional water to maintain the lentils covered if required.

Mix in the burghul and keep cooking until softened. Drain the ingredients completely and reserve in a bowl.

Heat half of the