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Keftedes me Prassa

Small pan-fried patties, typically referred to as keftedes, represent a cherished delicacy in Sephardic culinary traditions. These particular leek croquettes offer a delicious blend of hearty minced beef with the delicate, slightly sweet flavour of tender leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and remove the roots and the majority of the green stalk. Chop into halves along the length then into 1.5cm rounds. Place in a large skillet and fill with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice well with seasoning. Combine completely using your palms then shape a few scoops into a patty, pressing a bit. Set on a tray and repeat for the balance of the ingredients.

Warm olive oil in a pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in batches until golden on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the cooked croquettes to a plate lined with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a real delight. The crispy outside reveals a creamy filling. The spinach brings a fresh, somewhat green taste, while the cheese gives a savory, savory smoothness. It's possible to replace the cheese with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or sunflower oil)
• Fresh lemon, to serve

If using raw spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a little water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then remove any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Place the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with seasoning. Mix well until incorporated. If the mixture appears too wet, incorporate some additional breadcrumbs.

With your fingers, mold the dough into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and set them on a plate topped with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, heat oil to a amount of about half an inch. Cook the fritters a small batch for two to three minutes on both sides, rotating so they are crispy all over, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and submerge with plenty of water. Boil over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the legumes submerged if necessary.

Mix in the burghul and continue cooking until tender. Remove the water from the lentils and burghul well and reserve in a container.

Preheat 50% of the