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Keftedes me Prassa

Petite fried fritters, commonly known as keftedes, are a treasured delicacy in Sephardic culinary traditions. These leek patties offer a flavorful blend of savory beef with the subtle, mildly sweet taste of tender leeks, rendering them truly crave-worthy.

Makes 12

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

Wash the fresh leeks properly and cut away the roots and the bulk of the green tops. Chop into halves lengthways then into half-inch pieces. Put in a deep pan and cover with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and season well with pepper and salt. Mix thoroughly using your palms then form a several spoonfuls into a ball, flattening a slightly. Place on a plate and continue for the rest of the ingredients.

Heat oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, brown the croquettes in small groups until golden on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Take out the cooked croquettes to a tray topped with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The crunchy exterior gives way to a smooth filling. The spinach brings a fresh, somewhat earthy note, while the dairy provides a rich, savory richness. You can substitute the cheesy element with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or sunflower oil)
• Lemon wedges, to accompany

For raw spinach, rinse it thoroughly, discarding any tough stems, and cut into it into big pieces. Place in a big pot with a little hot water over a medium heat. Once softened, drain in a colander for about 15 minutes, then remove any extra water and put aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Preheat the oil in a skillet over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Remove from the flame.

Put the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine well until incorporated. If the preparation looks too soft, mix in some additional breadcrumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a walnut but more compact than an large egg, and put them on a baking sheet covered with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes per side, turning so they are crispy completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully wholesome snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and submerge with ample cold water. Cook over a medium flame for about 20 mins or until nearly done, adding more water to keep the pulses immersed if necessary.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture well and reserve in a container.

Heat a portion of the