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Keftedes me Prassa

Small crispy patties, often called keftedes, stand as a beloved delicacy in Sephardic cuisine. These leek fritters offer a tasty fusion of savory ground beef with the delicate, slightly sweet essence of tender leeks, making them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the base and most of the green stalk. Slice lengthwise along the length then into 1.5cm rounds. Put in a deep frying pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and spice and season well with seasoning. Stir well using your fingers then form a few scoops into a croquette, pressing a bit. Set on a tray and repeat for the rest of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, brown the croquettes in batches until golden brown on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the cooked croquettes to a tray covered with absorbent paper and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a real delight. The crunchy outside gives way to a smooth filling. The spinach adds a fresh, slightly green taste, while the cheese provides a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it well, discarding any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of hot water over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the oil in a frying pan over a moderate heat and saute the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breading and eggs in a container and flavor with seasoning. Combine thoroughly until incorporated. If the preparation looks too loose, incorporate some extra crumbs.

Using your hands, mold the mixture into oval shapes slightly larger than a nut but less bulky than an egg, and set them on a tray covered with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a depth of about half an inch. Fry the croquettes a small batch for a couple of minutes each side, rotating so they are golden brown all over, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and submerge with ample water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to keep the legumes covered if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the mixture well and reserve in a bowl.

Preheat 50% of the