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Keftedes me Prassa

Petite fried fritters, commonly known as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These particular leek fritters deliver a flavorful fusion of hearty minced beef with the gentle, sweetly mild essence of tender leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and cut away the roots and the majority of the green stalk. Cut lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Drain the softened leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and spice and spice well with pepper and salt. Stir completely using your hands then shape a few spoonfuls into a croquette, pressing a slightly. Place on a tray and continue for the balance of the preparation.

Preheat oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is hot, cook the patties in small groups until golden on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Take out the finished fritters to a tray lined with absorbent paper and permit to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine treat. The crispy exterior opens up to a creamy interior. The fresh spinach adds a bright, somewhat natural note, while the cheese offers a deep, umami creaminess. It's possible to replace the cheesy element with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, wash it thoroughly, getting rid of any stalks, and cut into it into large chunks. Transfer in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

For defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the heat.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix thoroughly until combined. If the mixture seems too soft, add some more breading.

With your fingers, mold the mixture into oval shapes somewhat larger than a nut but more compact than an egg, and set them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm oil to a level of about 1 centimeter. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are crispy all over, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only tasty but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about 20 mins or until nearly done, adding extra liquid to maintain the lentils immersed if needed.

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

Preheat half of the