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Keftedes me Prassa

Bite-sized fried patties, typically referred to as keftedes, stand as a treasured speciality in Sephardic cooking. These leek fritters present a flavorful blend of hearty beef with the delicate, sweetly mild essence of leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and trim off the root ends and the bulk of the green stalk. Cut lengthwise longways then into half-inch rounds. Place in a large skillet and fill with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and spice and spice generously with seasoning. Combine completely using your hands then mold a several spoonfuls into a croquette, shaping a little. Place on a platter and continue for the remaining of the mixture.

Heat olive oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in small groups until crispy on all sides. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Transfer the cooked patties to a dish lined with paper towel and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a true treat. The golden crust reveals a smooth filling. The leafy spinach adds a vibrant, somewhat earthy taste, while the grated cheese gives a savory, flavorful richness. It's possible to replace the cheesy element with steamed, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to serve

If using leafy greens, rinse it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of hot water over a medium heat. Once wilted, strain in a colander for about 15 minutes, then press out any excess liquid and set aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until softened, about four minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until blended. If the preparation looks too wet, add some more crumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and put them on a tray topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm cooking oil to a level of about 1cm. Fry the patties a small batch for 2–3 minutes per side, rotating so they are golden everywhere, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a extremely nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pan and fill with enough water. Cook over a medium flame for about twenty minutes or until nearly done, pouring additional water to ensure the pulses immersed if needed.

Add the cracked wheat and keep cooking until tender. Drain the lentils and burghul thoroughly and put aside in a container.

Preheat 50% of the