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Keftedes me Prassa

Petite fried patties, commonly called keftedes, are a cherished delicacy in Sephardic Jewish cuisine. These particular leek fritters present a delicious combination of savory beef with the subtle, sweetly mild essence of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and trim off the base and the majority of the dark green parts. Slice in half longways then into half-inch pieces. Transfer in a deep frying pan and submerge with water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and season liberally with pepper and salt. Mix completely using your palms then shape a few scoops into a croquette, flattening a little. Place on a tray and repeat for the remaining of the mixture.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is sizzling, fry the fritters in batches until crispy on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the finished fritters to a dish topped with absorbent paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a real treat. The golden crust reveals a soft interior. The leafy spinach brings a bright, somewhat earthy flavor, while the cheese offers a savory, savory richness. Feel free to swap the cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a big pot with a small amount water over a moderate heat. Once cooked, remove in a colander for about 15 minutes, then press out any remaining moisture and reserve.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium flame and cook the diced onion and minced garlic until tender, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Stir well until combined. If the preparation appears too wet, incorporate some additional breading.

By hand, mold the preparation into elongated patties a bit bigger than a nut but less bulky than an large egg, and put them on a tray topped with baking paper. Cover and chill for at least one hour.

In a big skillet over medium heat, warm olive oil to a amount of about half an inch. Fry the fritters a few at a time for a couple of minutes on both sides, turning so they are crispy all over, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only flavorful but also a highly nutritious snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Put the lentils in a pot and submerge with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, including additional water to maintain the pulses submerged if needed.

Mix in the burghul and continue cooking until softened. Strain the mixture well and put aside in a mixing bowl.

Preheat 50% of the