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Keftedes me Prassa

Small pan-fried croquettes, often referred to as keftedes, represent a treasured signature dish in Sephardic cuisine. These leek patties deliver a tasty fusion of hearty beef with the gentle, slightly sweet taste of fresh leeks, and they are utterly crave-worthy.

Makes 12

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

Thoroughly wash the green leeks carefully and trim off the root ends and the bulk of the green stalk. Chop into halves along the length then into 1.5cm slices. Place in a large skillet and cover with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor generously with seasoning. Stir thoroughly using your fingers then mold a few scoops into a ball, pressing a slightly. Set on a tray and repeat for the balance of the preparation.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the patties in small groups until golden on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the ready croquettes to a plate covered with paper towel and let to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a genuine delight. The crispy outside opens up to a creamy center. The fresh spinach brings a fresh, somewhat green note, while the grated cheese offers a rich, savory creaminess. It's possible to replace the cheese with steamed, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For fresh spinach, wash it thoroughly, discarding any stalks, and cut into it into sizable portions. Transfer in a big pot with a bit of water over a medium flame. Once wilted, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

For previously frozen spinach, carefully press out extra water.

Heat the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Put the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir well until combined. If the mixture seems too wet, incorporate some additional crumbs.

By hand, form the preparation into elongated patties slightly larger than a nut but more compact than an egg, and put them on a tray lined with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, warm olive oil to a level of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden brown all over, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a pan and cover with enough fresh water. Cook over a medium flame for about 20 mins or until nearly done, adding additional water to maintain the lentils covered if necessary.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Preheat half of the