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Keftedes me Prassa

Bite-sized fried fritters, commonly called keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These particular leek patties present a tasty combination of rich minced beef with the gentle, mildly sweet flavour of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the roots and most of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter slices. Put in a deep pan and cover with fresh water, then heat over a medium heat for about 20 mins or until tender.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season well with seasoning. Combine well using your palms then form a few spoonfuls into a croquette, pressing a slightly. Place on a tray and proceed for the remaining of the ingredients.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, brown the patties in small groups until golden on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Take out the ready patties to a tray lined with paper towel and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a true pleasure. The crunchy exterior opens up to a creamy filling. The fresh spinach brings a fresh, moderately natural taste, while the dairy offers a savory, flavorful richness. You can substitute the dairy cheese with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

For raw spinach, clean it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a big pot with a little water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, completely press out unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about four minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Stir completely until incorporated. If the mixture looks too wet, mix in some additional breadcrumbs.

Using your hands, shape the dough into oval shapes somewhat larger than a walnut but less bulky than an large egg, and set them on a plate covered with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, heat olive oil to a amount of about half an inch. Fry the fritters a few at a time for two to three minutes each side, turning so they are crispy completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and moist center, these patties are not only flavorful but also a highly nutritious appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and submerge with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding additional water to keep the pulses covered if necessary.

Stir in the cracked wheat and continue cooking until softened. Drain the ingredients well and reserve in a mixing bowl.

Heat a portion of the