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Keftedes me Prassa

Bite-sized fried croquettes, typically called keftedes, are a beloved speciality in Sephardic culinary traditions. These leek fritters offer a delicious blend of hearty ground beef with the gentle, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks well and cut away the base and the bulk of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice well with pepper and salt. Stir thoroughly using your hands then form a couple of spoonfuls into a ball, shaping a bit. Put on a tray and proceed for the rest of the mixture.

Warm olive oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is ready, fry the patties in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Remove the cooked croquettes to a tray topped with paper towel and allow to rest.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach patties are a real pleasure. The golden crust opens up to a smooth interior. The leafy spinach imparts a fresh, somewhat earthy note, while the cheese provides a deep, umami creaminess. You can substitute the cheese with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to garnish

When using raw spinach, clean it well, discarding any tough stems, and cut into it into large chunks. Place in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a colander for about 15 mins, then press out any remaining moisture and set aside.

When working with defrosted spinach, carefully remove extra water.

Warm the cooking oil in a skillet over a moderate heat and saute the onion and garlic until translucent, about 4 minutes. Remove from the heat.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix well until blended. If the mixture seems too loose, add some extra breading.

Using your hands, form the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a tray lined with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a depth of about half an inch. Fry the croquettes a few at a time for a couple of minutes per side, turning so they are golden completely, then place on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

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

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with plenty of water. Boil over a medium flame for about 20 minutes or until partially softened, adding extra liquid to ensure the pulses submerged if required.

Add the burghul and proceed cooking until tender. Strain the ingredients well and reserve in a mixing bowl.

Heat half of the