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Keftedes me Prassa

Small crispy fritters, commonly referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes deliver a tasty fusion of savory beef with the subtle, sweetly mild essence of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the roots and most of the green stalk. Cut lengthwise longways then into 1.5cm slices. Put in a large skillet and cover with water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and place in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and spice and flavor well with pepper and salt. Combine thoroughly using your palms then form a few tablespoonfuls into a ball, pressing a slightly. Place on a plate and proceed for the balance of the preparation.

Heat cooking oil in a pan to a level of about 2cm over a medium heat. When the heated oil is hot, fry the patties in small batches until crispy on both sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Transfer the ready fritters to a dish covered with kitchen paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real treat. The crunchy exterior gives way to a soft filling. The spinach brings a fresh, moderately earthy flavor, while the cheese provides a rich, umami creaminess. It's possible to replace the dairy cheese with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it thoroughly, removing any tough stems, and cut into it into big pieces. Put in a deep pan with a bit of liquid over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any excess liquid and put aside.

If using thawed frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and fry the diced onion and garlic until translucent, about four minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until blended. If the dough looks too wet, incorporate some extra breadcrumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a nut but smaller than an egg, and set them on a plate topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Cook the fritters a small batch for two to three minutes on both sides, flipping so they are crispy completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully nutritious bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and fill with enough water. Cook over a moderate heat for about 20 mins or until almost cooked, including extra liquid to maintain the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Drain the mixture well and set aside in a mixing bowl.

Preheat a portion of the