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Keftedes me Prassa

Small fried patties, commonly called keftedes, represent a treasured speciality in Sephardic cuisine. These wonderful leek fritters deliver a flavorful combination of savory ground beef with the gentle, mildly sweet taste of leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks properly and cut away the base and most of the green stalk. Cut in half lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice well with pepper and salt. Mix completely using your palms then shape a few scoops into a ball, pressing a slightly. Put on a platter and repeat for the rest of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the patties in small batches until golden on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Take out the finished fritters to a plate lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true pleasure. The crunchy exterior gives way to a soft interior. The spinach adds a fresh, somewhat green flavor, while the dairy gives a rich, umami creaminess. It's possible to replace the cheesy element with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, clean it carefully, removing any stalks, and roughly chop it into large chunks. Place in a big pot with a little water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then press out any remaining moisture and put aside.

If using previously frozen spinach, completely squeeze out extra water.

Heat the olive oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir thoroughly until combined. If the mixture seems too loose, incorporate some additional breadcrumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a nut but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm oil to a depth of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, turning so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pan and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until nearly done, including additional water to ensure the legumes submerged if necessary.

Mix in the cracked wheat and continue cooking until softened. Drain the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the