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Keftedes me Prassa

Small fried croquettes, often known as keftedes, stand as a cherished speciality in Sephardic cuisine. These particular leek patties deliver a flavorful combination of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the leeks carefully and cut away the roots and the bulk of the dark green parts. Chop into halves lengthways then into 1.5cm pieces. Put in a deep pan and submerge with water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your palms then shape a few scoops into a patty, pressing a slightly. Place on a platter and proceed for the balance of the preparation.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, cook the fritters in small batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Remove the cooked croquettes to a tray topped with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a genuine pleasure. The golden outside opens up to a creamy center. The spinach brings a vibrant, moderately green taste, while the grated cheese offers a deep, flavorful richness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using fresh spinach, wash it thoroughly, removing any stalks, and cut into it into big pieces. Put in a large saucepan with a small amount liquid over a moderate heat. Once softened, strain in a strainer for about 15 mins, then press out any extra water and reserve.

For defrosted spinach, carefully remove excess liquid.

Preheat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic until softened, about four minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir thoroughly until blended. If the preparation seems too soft, add some extra breading.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an egg, and place them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for two to three minutes each side, rotating so they are golden brown all over, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only tasty but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and submerge with enough fresh water. Boil over a medium heat for about twenty minutes or until partially softened, adding extra liquid to ensure the pulses submerged if required.

Mix in the burghul and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a mixing bowl.

Heat half of the