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Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These leek patties offer a tasty blend of hearty beef with the subtle, slightly sweet essence of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the root ends and the majority of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Put in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Mix well using your hands then form a few scoops into a ball, flattening a little. Put on a platter and repeat for the remaining of the preparation.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, brown the patties in small groups until golden on each side. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the ready fritters to a plate covered with paper towel and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real delight. The crispy exterior gives way to a smooth filling. The fresh spinach adds a vibrant, moderately earthy flavor, while the grated cheese provides a deep, umami smoothness. It's possible to replace the cheesy element with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Transfer in a big pot with a little water over a medium heat. Once wilted, drain in a colander for about a quarter hour, then remove any extra water and put aside.

For thawed frozen spinach, completely press out unwanted moisture.

Warm the cooking oil in a pan over a medium heat and fry the onion and garlic until translucent, about a few minutes. Turn off the heat.

Combine the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until incorporated. If the mixture seems too wet, mix in some more crumbs.

Using your hands, mold the dough into elongated patties a bit bigger than a nut but smaller than an large egg, and put them on a tray topped with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, warm olive oil to a amount of about 1cm. Fry the patties a few at a time for 2–3 minutes per side, flipping so they are golden completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a extremely healthy snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and cover with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding additional water to ensure the pulses submerged if needed.

Add the cracked wheat and proceed cooking until softened. Drain the mixture completely and reserve in a container.

Preheat 50% of the