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Keftedes me Prassa

Petite fried fritters, typically referred to as keftedes, stand as a beloved speciality in Sephardic culinary traditions. These leek patties present a delicious combination of hearty beef with the gentle, slightly sweet essence of tender leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks properly and cut away the root ends and the bulk of the green stalk. Chop into halves lengthways then into half-inch pieces. Put in a large skillet and cover with water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and spice and spice well with salt and pepper. Stir completely using your hands then shape a couple of scoops into a patty, flattening a little. Put on a platter and continue for the rest of the preparation.

Heat oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the cooking oil.) Transfer the finished fritters to a tray topped with paper towel and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a real treat. The crispy outside gives way to a creamy center. The fresh spinach imparts a fresh, moderately green taste, while the dairy provides a savory, savory smoothness. Feel free to swap the cheesy element with steamed, pureed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it carefully, removing any tough stems, and cut into it into large chunks. Place in a deep pan with a small amount water over a medium flame. Once wilted, strain in a strainer for about 15 mins, then remove any excess liquid and put aside.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and cook the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until combined. If the dough seems too loose, mix in some more breadcrumbs.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut shell but more compact than an egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes per side, rotating so they are golden brown all over, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these patties are not only delicious but also a highly healthy snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and submerge with plenty of cold water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to maintain the legumes immersed if needed.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Preheat 50% of the