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Keftedes me Prassa

Petite crispy patties, typically referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes offer a tasty combination of hearty ground beef with the gentle, sweetly mild flavour of leeks, rendering them utterly irresistible.

Makes 12

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

Wash the green leeks well and trim off the roots and most of the dark green parts. Slice lengthwise lengthways then into 1.5cm pieces. Place in a deep frying pan and cover with cold water, then heat over a medium heat for about 20 mins or until tender.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Mix thoroughly using your palms then form a few spoonfuls into a patty, pressing a little. Place on a plate and proceed for the remaining of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is hot, fry the patties in small groups until crispy on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Take out the ready croquettes to a tray topped with kitchen paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a real delight. The golden outside opens up to a soft center. The spinach adds a bright, somewhat green flavor, while the dairy provides a deep, umami smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

For raw spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a little water over a medium heat. Once wilted, strain in a strainer for about 15 mins, then remove any extra water and reserve.

For defrosted spinach, carefully press out unwanted moisture.

Warm the oil in a skillet over a medium flame and cook the onion and minced garlic until translucent, about a few minutes. Take off the flame.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix well until blended. If the mixture appears too wet, mix in some more breadcrumbs.

By hand, mold the dough into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and set them on a plate lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Cook the patties a few at a time for a couple of minutes on both sides, rotating so they are golden completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

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

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and fill with ample water. Cook over a medium flame for about 20 mins or until almost cooked, adding additional water to ensure the pulses covered if needed.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients completely and put aside in a container.

Warm a portion of the