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Keftedes me Prassa

Petite pan-fried croquettes, often called keftedes, represent a beloved delicacy in Sephardic cooking. These particular leek fritters present a delicious blend of hearty ground beef with the gentle, slightly sweet flavour of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks properly and trim off the root ends and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm pieces. Place in a deep pan and cover with water, then heat over a moderate heat for about 20 mins or until tender.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and spice and flavor liberally with salt and pepper. Mix thoroughly using your palms then shape a couple of spoonfuls into a patty, shaping a little. Place on a platter and proceed for the balance of the preparation.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the fritters in batches until crispy on each side. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Remove the ready patties to a dish covered with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Patties

These cheesy spinach fritters are a real delight. The crunchy crust opens up to a smooth filling. The leafy spinach adds a vibrant, somewhat natural taste, while the grated cheese provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it well, discarding any tough stems, and cut into it into big pieces. Transfer in a deep pan with a little hot water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

When working with defrosted spinach, completely squeeze out excess liquid.

Preheat the olive oil in a skillet over a medium heat and cook the onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Combine completely until incorporated. If the mixture appears too wet, incorporate some more crumbs.

Using your hands, shape the preparation into elongated patties slightly larger than a walnut shell but more compact than an large egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least one hour.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Brown the patties a small batch for a couple of minutes per side, rotating so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a highly healthy appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pan and cover with ample fresh water. Boil over a medium flame for about twenty minutes or until partially softened, including additional water to maintain the legumes submerged if required.

Mix in the burghul and continue cooking until tender. Drain the lentils and burghul thoroughly and reserve in a container.

Heat 50% of the