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Keftedes me Prassa

Bite-sized fried fritters, commonly called keftedes, represent a cherished speciality in Sephardic cuisine. These particular leek patties present a delicious combination of savory ground beef with the delicate, mildly sweet taste of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks properly and remove the base and most of the green tops. Cut into halves along the length then into 1.5cm slices. Transfer in a large skillet and cover with water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season generously with salt and pepper. Stir well using your fingers then form a several spoonfuls into a ball, flattening a slightly. Put on a tray and continue for the rest of the preparation.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in small groups until golden on all sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the ready patties to a tray lined with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a real delight. The crispy exterior reveals a smooth interior. The spinach brings a bright, somewhat earthy flavor, while the grated cheese gives a savory, flavorful smoothness. It's possible to replace the cheese with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

When using leafy greens, rinse it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Put the cooked spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with seasoning. Stir completely until combined. If the preparation looks too loose, incorporate some extra breading.

By hand, shape the dough into oval croquettes slightly larger than a walnut but more compact than an large egg, and put them on a baking sheet topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a depth of about half an inch. Brown the croquettes a small batch for two to three minutes each side, flipping so they are crispy all over, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a saucepan and cover with ample cold water. Simmer over a medium flame for about 20 mins or until almost cooked, including extra liquid to maintain the lentils submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and reserve in a container.

Heat a portion of the