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Keftedes me Prassa

Petite fried patties, commonly referred to as keftedes, are a beloved speciality in Sephardic culinary traditions. These leek fritters present a tasty fusion of rich minced beef with the delicate, sweetly mild flavour of tender leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the green leeks carefully and trim off the base and the bulk of the green stalk. Slice lengthwise along the length then into 1.5cm pieces. Transfer in a deep pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your hands then form a few spoonfuls into a patty, flattening a bit. Place on a plate and repeat for the remaining of the ingredients.

Heat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the fritters in batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the ready croquettes to a plate lined with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine treat. The crispy exterior reveals a creamy filling. The fresh spinach adds a bright, slightly green note, while the grated cheese offers a savory, flavorful creaminess. It's possible to replace the cheesy element with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it carefully, getting rid of any stalks, and cut into it into big pieces. Transfer in a deep pan with a small amount hot water over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then press out any extra water and reserve.

When working with defrosted spinach, completely remove excess liquid.

Heat the oil in a pan over a moderate heat and fry the diced onion and garlic until translucent, about 4 minutes. Take off the heat.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix completely until blended. If the mixture seems too wet, add some additional crumbs.

With your fingers, shape the preparation into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes per side, flipping so they are crispy all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only tasty but also a extremely healthy appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a pan and submerge with plenty of cold water. Simmer over a medium heat for about 20 mins or until almost cooked, including additional water to keep the pulses covered if required.

Stir in the bulgur wheat and keep cooking until tender. Drain the ingredients thoroughly and set aside in a bowl.

Preheat a portion of the