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Keftedes me Prassa

Bite-sized fried patties, commonly referred to as keftedes, are a beloved speciality in Sephardic cooking. These particular leek patties offer a delicious fusion of rich minced beef with the delicate, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks well and remove the roots and most of the green stalk. Cut lengthwise longways then into half-inch rounds. Put in a deep frying pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until tender.

Strain the leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and paprika and season generously with salt and pepper. Stir well using your hands then form a several tablespoonfuls into a ball, flattening a little. Place on a plate and continue for the balance of the ingredients.

Warm olive oil in a pan to a level of about ¾ inch over a medium flame. When the oil is sizzling, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Remove the finished fritters to a plate topped with absorbent paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine pleasure. The crispy outside gives way to a smooth interior. The spinach brings a vibrant, moderately natural flavor, while the grated cheese offers a savory, flavorful smoothness. It's possible to replace the dairy cheese with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Lemon slices, to accompany

When using leafy greens, rinse it well, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a small amount water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then press out any excess liquid and set aside.

For previously frozen spinach, thoroughly squeeze out extra water.

Heat the cooking oil in a skillet over a moderate heat and fry the diced onion and garlic until translucent, about four minutes. Take off the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breading and eggs in a container and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too wet, incorporate some extra crumbs.

By hand, form the dough into elongated patties somewhat larger than a walnut but smaller than an large egg, and place them on a tray covered with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a level of about half an inch. Cook the patties a handful for two to three minutes each side, rotating so they are golden everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a highly wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the pulses immersed if needed.

Stir in the burghul and proceed cooking until tender. Drain the mixture well and set aside in a bowl.

Preheat a portion of the