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Keftedes me Prassa

Petite fried fritters, typically called keftedes, stand as a treasured speciality in Sephardic cuisine. These leek croquettes deliver a flavorful blend of rich ground beef with the delicate, slightly sweet taste of leeks, making them truly irresistible.

Produces 12

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

Clean the leeks well and cut away the roots and most of the green tops. Cut in half longways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with water, then heat over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and transfer in a mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and spice and flavor generously with salt and pepper. Combine completely using your fingers then mold a few tablespoonfuls into a patty, shaping a little. Put on a tray and proceed for the balance of the preparation.

Preheat cooking oil in a skillet to a level of about 2cm over a medium flame. When the olive oil is hot, cook the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Take out the finished fritters to a plate covered with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a true treat. The crunchy crust reveals a creamy interior. The spinach brings a vibrant, moderately green taste, while the cheese provides a deep, umami creaminess. You can substitute the cheesy element with cooked, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, clean it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a little water over a medium flame. Once softened, drain in a sieve for about 15 minutes, then press out any excess liquid and reserve.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic until softened, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix completely until blended. If the preparation looks too wet, mix in some more breadcrumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a walnut shell but less bulky than an egg, and set them on a baking sheet lined with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a level of about half an inch. Brown the patties a few at a time for a couple of minutes on both sides, rotating so they are golden brown all over, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and moist center, these patties are not only flavorful but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pot and fill with enough cold water. Boil over a medium flame for about 20 minutes or until partially softened, including additional water to ensure the pulses submerged if required.

Stir in the burghul and keep cooking until softened. Strain the mixture thoroughly and reserve in a bowl.

Heat half of the