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Keftedes me Prassa

Bite-sized pan-fried patties, often called keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a flavorful fusion of rich beef with the gentle, mildly sweet flavour of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and cut away the roots and most of the dark green parts. Slice in half longways then into half-inch rounds. Place in a deep frying pan and fill with water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice generously with pepper and salt. Combine thoroughly using your fingers then shape a couple of tablespoonfuls into a ball, shaping a slightly. Place on a plate and proceed for the rest of the mixture.

Preheat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the patties in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a plate topped with paper towel and let to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The crunchy outside reveals a smooth center. The fresh spinach imparts a bright, somewhat earthy note, while the dairy provides a rich, flavorful smoothness. Feel free to swap the cheesy element with boiled, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

If using raw spinach, clean it well, discarding any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly remove extra water.

Preheat the cooking oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Combine thoroughly until blended. If the dough appears too soft, mix in some extra breadcrumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a nut but less bulky than an egg, and set them on a plate covered with wax paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a depth of about 1cm. Fry the fritters a handful for a couple of minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their golden crust and soft inside, these fritters are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a saucepan and fill with plenty of fresh water. Cook over a medium heat for about 20 minutes or until nearly done, adding more water to maintain the legumes immersed if necessary.

Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul well and put aside in a container.

Warm 50% of the