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Keftedes me Prassa

Small crispy fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These wonderful leek patties offer a tasty combination of rich ground beef with the subtle, sweetly mild flavour of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and remove the roots and the majority of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with fresh water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and put in a mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Mix completely using your palms then shape a several spoonfuls into a ball, shaping a slightly. Put on a tray and repeat for the balance of the ingredients.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Remove the ready croquettes to a tray lined with absorbent paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a real delight. The golden exterior gives way to a soft center. The spinach imparts a bright, slightly green taste, while the dairy gives a savory, flavorful richness. It's possible to replace the cheese with steamed, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

When using raw spinach, wash it carefully, removing any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a little hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly squeeze out extra water.

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

Put the prepared spinach, fried onion and garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until incorporated. If the mixture seems too loose, add some additional breadcrumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat oil to a amount of about 1cm. Cook the croquettes a handful for two to three minutes per side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only delicious but also a extremely healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until nearly done, adding additional water to keep the lentils immersed if required.

Add the cracked wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and reserve in a bowl.

Warm a portion of the