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Keftedes me Prassa

Petite crispy patties, often known as keftedes, stand as a cherished speciality in Sephardic cooking. These leek fritters present a delicious combination of hearty beef with the gentle, sweetly mild taste of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks well and remove the root ends and most of the green stalk. Slice lengthwise longways then into 1.5-centimeter pieces. Place in a deep pan and fill with water, then cook over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and flavor well with pepper and salt. Stir completely using your fingers then shape a several spoonfuls into a ball, flattening a little. Set on a platter and proceed for the remaining of the ingredients.

Preheat olive oil in a pan to a depth of about 2cm over a moderate heat. When the oil is ready, fry the fritters in batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the cooked fritters to a plate lined with paper towel and let to cool.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real pleasure. The golden outside opens up to a creamy filling. The fresh spinach imparts a bright, moderately green taste, while the cheese gives a deep, flavorful richness. It's possible to replace the dairy cheese with boiled, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, clean it carefully, removing any stalks, and cut into it into big pieces. Transfer in a big pot with a little liquid over a medium heat. Once softened, strain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

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

Place the prepared spinach, cooked onion and garlic, hard cheese, ricotta, spice, paprika, breading and beaten eggs in a container and season with salt and pepper. Mix thoroughly until combined. If the mixture seems too loose, incorporate some extra crumbs.

Using your hands, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an egg, and place them on a plate covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about half an inch. Cook the croquettes a handful for two to three minutes on both sides, turning so they are golden brown everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only delicious but also a highly nutritious snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a saucepan and cover with plenty of water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to keep the lentils submerged if necessary.

Stir in the burghul and continue cooking until fully cooked. Strain the lentils and burghul completely and reserve in a mixing bowl.

Heat half of the