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Keftedes me Prassa

Small pan-fried croquettes, typically called keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These wonderful leek fritters offer a delicious combination of hearty minced beef with the gentle, slightly sweet flavour of tender leeks, making them truly addictive.

Yields 12

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

Clean the green leeks well and cut away the roots and the majority of the green tops. Cut in half lengthways then into half-inch rounds. Put in a deep pan and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Stir well using your palms then form a few tablespoonfuls into a ball, pressing a slightly. Put on a plate and repeat for the rest of the preparation.

Preheat oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is ready, brown the fritters in small groups until golden brown on all sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Remove the finished patties to a plate topped with paper towel and allow to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a genuine pleasure. The crispy exterior gives way to a soft filling. The fresh spinach brings a bright, somewhat green taste, while the dairy provides a deep, umami richness. Feel free to swap the dairy cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a bit of hot water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

For previously frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a skillet over a medium heat and saute the chopped onion and garlic until tender, about four minutes. Turn off the heat.

Place the wilted spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Mix well until combined. If the mixture seems too wet, incorporate some additional breading.

Using your hands, shape the dough into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and set them on a plate covered with baking paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1 centimeter. Cook the fritters a handful for a couple of minutes each side, rotating so they are golden all over, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully healthy snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a saucepan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 mins or until partially softened, adding more water to maintain the lentils immersed if necessary.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the mixture completely and set aside in a mixing bowl.

Heat half of the