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Keftedes me Prassa

Bite-sized fried croquettes, commonly known as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These wonderful leek croquettes deliver a delicious fusion of savory ground beef with the subtle, mildly sweet essence of leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the fresh leeks properly and cut away the root ends and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm rounds. Place in a deep frying pan and fill with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Mix thoroughly using your fingers then mold a several spoonfuls into a croquette, pressing a bit. Place on a tray and proceed for the balance of the ingredients.

Heat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the patties in batches until crispy on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Transfer the finished fritters to a plate covered with absorbent paper and permit to cool.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true treat. The golden crust opens up to a soft interior. The leafy spinach adds a bright, moderately natural note, while the dairy offers a deep, umami creaminess. It's possible to replace the cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, removing any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of water over a medium flame. Once softened, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and fry the diced onion and garlic cloves until softened, about four minutes. Take off the flame.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and season with seasoning. Stir well until blended. If the preparation looks too loose, incorporate some extra breading.

By hand, shape the dough into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and place them on a baking sheet topped with baking paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, preheat oil to a level of about half an inch. Cook the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown all over, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly nutritious appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a saucepan and fill with plenty of fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, including extra liquid to maintain the legumes covered if required.

Add the cracked wheat and proceed cooking until fully cooked. Strain the ingredients thoroughly and put aside in a bowl.

Warm half of the