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Keftedes me Prassa

Petite fried fritters, typically known as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters offer a tasty combination of savory minced beef with the delicate, slightly sweet essence of leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks properly and cut away the root ends and the majority of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Place in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and spice liberally with salt and pepper. Stir well using your hands then form a several scoops into a croquette, shaping a slightly. Put on a tray and proceed for the rest of the preparation.

Heat olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is hot, fry the croquettes in small groups until crispy on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the cooked croquettes to a dish topped with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a true pleasure. The golden outside gives way to a smooth center. The leafy spinach brings a bright, moderately green flavor, while the grated cheese provides a rich, flavorful richness. You can substitute the dairy cheese with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to garnish

When using raw spinach, rinse it well, discarding any stalks, and roughly chop it into big pieces. Put in a deep pan with a bit of hot water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then press out any extra water and reserve.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a pan over a moderate heat and fry the onion and garlic cloves until tender, about four minutes. Take off the heat.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with seasoning. Mix thoroughly until combined. If the preparation appears too loose, mix in some additional breadcrumbs.

By hand, mold the dough into oval croquettes a bit bigger than a nut but less bulky than an large egg, and set them on a tray topped with wax paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a level of about half an inch. Brown the patties a few at a time for two to three minutes each side, flipping so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only tasty but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a saucepan and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring more water to maintain the pulses immersed if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients well and reserve in a container.

Preheat half of the