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Keftedes me Prassa

Small pan-fried patties, often called keftedes, represent a beloved delicacy in Sephardic Jewish cooking. These particular leek fritters present a delicious fusion of savory minced beef with the subtle, mildly sweet taste of leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and trim off the root ends and most of the green tops. Chop into halves along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with water, then simmer over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Stir well using your hands then form a few scoops into a patty, pressing a slightly. Place on a tray and repeat for the rest of the preparation.

Heat oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is hot, brown the patties in batches until golden brown on both sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the finished fritters to a plate topped with absorbent paper and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a real treat. The crispy exterior reveals a soft center. The fresh spinach brings a vibrant, somewhat natural taste, while the grated cheese gives a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

When using leafy greens, wash it well, getting rid of any stalks, and roughly chop it into large chunks. Place in a deep pan with a little hot water over a medium heat. Once softened, remove in a colander for about 15 minutes, then press out any extra water and put aside.

If using previously frozen spinach, completely press out excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Place the prepared spinach, fried onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until blended. If the mixture seems too wet, incorporate some extra breadcrumbs.

By hand, form the mixture into oval shapes slightly larger than a walnut but more compact than an egg, and set them on a baking sheet covered with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a level of about half an inch. Fry the fritters a small batch for a couple of minutes on both sides, turning so they are golden all over, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a extremely healthy snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a pan and fill with enough cold water. Cook over a medium heat for about 20 mins or until almost cooked, including extra liquid to ensure the lentils immersed if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the mixture completely and put aside in a container.

Heat 50% of the