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Keftedes me Prassa

Small crispy fritters, typically known as keftedes, are a treasured delicacy in Sephardic Jewish cooking. These wonderful leek patties offer a delicious fusion of savory beef with the delicate, sweetly mild essence of tender leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and cut away the base and the majority of the green stalk. Slice lengthwise along the length then into half-inch pieces. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and flavor liberally with seasoning. Combine completely using your hands then shape a few tablespoonfuls into a croquette, shaping a little. Set on a plate and continue for the rest of the mixture.

Warm oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, fry the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Transfer the finished patties to a plate covered with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a true delight. The crunchy crust opens up to a soft interior. The leafy spinach adds a bright, somewhat earthy flavor, while the dairy gives a deep, savory richness. It's possible to replace the cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

When using leafy greens, clean it well, getting rid of any hard stems, and cut into it into big pieces. Put in a big pot with a bit of liquid over a medium flame. Once softened, strain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

For previously frozen spinach, carefully remove extra water.

Preheat the oil in a frying pan over a moderate heat and saute the diced onion and garlic until softened, about four minutes. Remove from the stove.

Put the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix completely until combined. If the mixture seems too soft, mix in some extra crumbs.

By hand, form the dough into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a tray topped with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1cm. Fry the fritters a handful for two to three minutes each side, turning so they are golden brown everywhere, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely healthy snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pot and fill with ample fresh water. Boil over a medium flame for about twenty minutes or until partially softened, adding additional water to ensure the pulses immersed if needed.

Mix in the burghul and continue cooking until fully cooked. Strain the ingredients completely and set aside in a bowl.

Warm a portion of the