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Keftedes me Prassa

Petite fried patties, often called keftedes, are a treasured delicacy in Sephardic cooking. These leek fritters deliver a delicious combination of rich minced beef with the gentle, mildly sweet taste of leeks, making them truly irresistible.

Makes 12

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

Clean the fresh leeks carefully and trim off the roots and most of the dark green parts. Cut into halves along the length then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with cold water, then heat over a medium flame for about 20 minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and season well with seasoning. Mix well using your hands then shape a several spoonfuls into a croquette, pressing a slightly. Place on a plate and proceed for the rest of the mixture.

Heat oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, cook the croquettes in batches until golden on both sides. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Take out the ready fritters to a plate topped with absorbent paper and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine pleasure. The crunchy crust gives way to a soft center. The fresh spinach imparts a vibrant, moderately earthy taste, while the cheese offers a savory, umami creaminess. You can substitute the cheesy element with steamed, pureed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, completely press out extra water.

Heat the oil in a pan over a medium flame and fry the diced onion and garlic until translucent, about a few minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a container and season with pepper and salt. Mix thoroughly until blended. If the dough appears too wet, incorporate some more breadcrumbs.

By hand, shape the mixture into elongated patties slightly larger than a walnut but more compact than an chicken egg, and place them on a tray topped with parchment paper. Seal and cool for at least one hour.

In a big skillet over medium flame, preheat olive oil to a level of about half an inch. Fry the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only flavorful but also a extremely nutritious snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pan and fill with plenty of water. Cook over a medium flame for about 20 mins or until nearly done, including more water to ensure the pulses immersed if required.

Add the burghul and keep cooking until softened. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat a portion of the