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Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek patties offer a tasty blend of rich ground beef with the delicate, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and remove the roots and the bulk of the green tops. Slice into halves longways then into 1.5-centimeter pieces. Transfer in a deep pan and submerge with water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and spice and season well with pepper and salt. Mix well using your palms then shape a few scoops into a ball, flattening a bit. Set on a platter and repeat for the rest of the mixture.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, fry the croquettes in batches until golden brown on all sides. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Remove the ready patties to a plate topped with absorbent paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a true treat. The golden exterior opens up to a soft filling. The fresh spinach imparts a fresh, moderately natural taste, while the grated cheese provides a deep, savory richness. Feel free to swap the cheesy element with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then remove any extra water and put aside.

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

Heat the olive oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until tender, about four minutes. Turn off the flame.

Put the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the dough seems too wet, add some extra breadcrumbs.

By hand, shape the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and set them on a plate covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a highly wholesome bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a pan and submerge with enough water. Boil over a moderate heat for about 20 minutes or until partially softened, including additional water to maintain the pulses covered if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and set aside in a bowl.

Heat a portion of the