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Keftedes me Prassa

Petite crispy croquettes, often referred to as keftedes, represent a treasured signature dish in Sephardic cooking. These particular leek patties present a flavorful combination of rich minced beef with the subtle, slightly sweet essence of fresh leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and trim off the root ends and most of the dark green parts. Slice lengthwise lengthways then into 1.5cm rounds. Transfer in a large skillet and cover with water, then cook over a medium heat for about twenty minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and season well with seasoning. Mix thoroughly using your palms then mold a several spoonfuls into a ball, pressing a bit. Place on a plate and repeat for the remaining of the mixture.

Preheat cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is hot, fry the fritters in batches until golden brown on each side. (Do not fill the pan as this drops the temperature of the oil.) Transfer the ready patties to a plate covered with paper towel and allow to drain.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach fritters are a genuine delight. The crispy crust gives way to a smooth center. The spinach adds a bright, moderately natural taste, while the grated cheese offers a savory, savory smoothness. Feel free to swap the cheese with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to serve

When using raw spinach, rinse it well, removing any tough stems, and roughly chop it into big pieces. Put in a deep pan with a small amount liquid over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then remove any extra water and put aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Combine completely until blended. If the dough seems too soft, incorporate some additional breadcrumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but smaller than an large egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat oil to a depth of about 1cm. Cook the patties a handful for a couple of minutes per side, turning so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Place the lentils in a pot and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to keep the pulses submerged if required.

Mix in the bulgur wheat and keep cooking until tender. Strain the lentils and burghul thoroughly and put aside in a bowl.

Heat half of the