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Keftedes me Prassa

Bite-sized fried croquettes, typically referred to as keftedes, represent a beloved signature dish in Sephardic cuisine. These particular leek patties deliver a tasty fusion of savory ground beef with the subtle, mildly sweet flavour of fresh leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the leeks properly and cut away the roots and the majority of the dark green parts. Slice in half lengthways then into half-inch slices. Transfer in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season generously with salt and pepper. Combine thoroughly using your fingers then shape a couple of spoonfuls into a patty, pressing a bit. Set on a tray and repeat for the rest of the ingredients.

Warm oil in a pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the ready fritters to a dish topped with kitchen paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The crispy outside opens up to a smooth center. The leafy spinach imparts a bright, somewhat natural note, while the grated cheese gives a deep, umami smoothness. Feel free to swap the cheese with boiled, mashed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

When using leafy greens, rinse it thoroughly, removing any tough stems, and cut into it into large chunks. Put in a deep pan with a bit of water over a moderate heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, carefully remove unwanted moisture.

Warm the oil in a skillet over a medium heat and saute the onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until blended. If the mixture appears too loose, mix in some more breadcrumbs.

Using your hands, form the mixture into oval shapes slightly larger than a walnut but smaller than an egg, and place them on a plate covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about half an inch. Fry the fritters a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only tasty but also a highly healthy snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and submerge with enough cold water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring more water to keep the lentils immersed if needed.

Stir in the burghul and continue cooking until tender. Strain the mixture completely and reserve in a container.

Warm a portion of the