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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly known as keftedes, represent a treasured delicacy in Sephardic cooking. These wonderful leek croquettes present a tasty blend of rich beef with the subtle, mildly sweet flavour of fresh leeks, making them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks well and cut away the roots and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter pieces. Place in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and flavor well with pepper and salt. Combine thoroughly using your palms then form a few tablespoonfuls into a croquette, shaping a little. Put on a platter and proceed for the rest of the mixture.

Preheat oil in a pan to a level of about 2cm over a moderate heat. When the oil is hot, brown the croquettes in batches until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the ready patties to a dish lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine pleasure. The crispy exterior gives way to a soft center. The spinach adds a fresh, slightly green flavor, while the cheese offers a savory, savory creaminess. You can substitute the cheesy element with cooked, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using raw spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Put in a large saucepan with a little water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any excess liquid and set aside.

For previously frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a pan over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Mix thoroughly until blended. If the mixture looks too loose, incorporate some more crumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut but less bulky than an large egg, and put them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a level of about 1cm. Fry the fritters a small batch for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with enough fresh water. Boil over a medium heat for about 20 mins or until partially softened, including extra liquid to maintain the legumes covered if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and reserve in a bowl.

Heat 50% of the