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Keftedes me Prassa

Bite-sized fried fritters, commonly called keftedes, represent a beloved speciality in Sephardic cuisine. These particular leek patties offer a tasty combination of hearty ground beef with the gentle, mildly sweet taste of fresh leeks, and they are absolutely irresistible.

Makes 12

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

Clean the green leeks properly and trim off the base and most of the dark green parts. Slice in half along the length then into half-inch slices. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor generously with seasoning. Mix completely using your hands then mold a several spoonfuls into a croquette, pressing a bit. Set on a platter and proceed for the balance of the preparation.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in small batches until golden brown on both sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Take out the ready patties to a tray covered with kitchen paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a real delight. The crunchy exterior gives way to a creamy interior. The fresh spinach adds a vibrant, somewhat natural note, while the cheese gives a rich, savory richness. Feel free to swap the cheesy element with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

When using raw spinach, clean it thoroughly, removing any hard stems, and cut into it into sizable portions. Place in a large saucepan with a little hot water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

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

Warm the oil in a skillet over a medium heat and fry the diced onion and garlic until softened, about a few minutes. Turn off the stove.

Place the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until blended. If the dough appears too soft, mix in some additional crumbs.

Using your hands, form the mixture into elongated patties slightly larger than a nut but more compact than an large egg, and set them on a plate topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a depth of about 1cm. Cook the fritters a small batch for a couple of minutes on both sides, flipping so they are golden brown all over, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a saucepan and fill with ample water. Cook over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the legumes covered if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Strain the ingredients completely and reserve in a container.

Preheat half of the