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Keftedes me Prassa

Small fried fritters, commonly called keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These leek patties deliver a flavorful blend of hearty ground beef with the gentle, mildly sweet essence of fresh leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks properly and trim off the root ends and the majority of the dark green parts. Slice into halves longways then into half-inch slices. Transfer in a deep frying pan and submerge with water, then heat over a medium flame for about 20 minutes or until tender.

Drain the leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Combine thoroughly using your hands then shape a few scoops into a patty, shaping a bit. Set on a platter and proceed for the rest of the preparation.

Heat oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is hot, brown the croquettes in batches until crispy on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the cooked fritters to a dish topped with absorbent paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a true treat. The golden crust gives way to a creamy center. The fresh spinach brings a bright, moderately earthy flavor, while the dairy offers a rich, savory smoothness. It's possible to replace the dairy cheese with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

When using raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then remove any extra water and put aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the oil in a skillet over a medium heat and saute the diced onion and garlic until translucent, about four minutes. Turn off the flame.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine thoroughly until incorporated. If the dough appears too soft, add some more crumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a amount of about half an inch. Fry the fritters a handful for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a highly wholesome bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and submerge with enough fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the lentils immersed if required.

Add the burghul and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat 50% of the