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Keftedes me Prassa

Petite fried patties, often called keftedes, are a treasured delicacy in Sephardic cooking. These particular leek croquettes offer a flavorful fusion of hearty beef with the gentle, sweetly mild flavour of tender leeks, making them absolutely crave-worthy.

Produces 12

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

Wash the green leeks well and cut away the base and most of the dark green parts. Cut into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season liberally with seasoning. Combine thoroughly using your hands then mold a couple of scoops into a ball, flattening a little. Put on a platter and repeat for the rest of the ingredients.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is ready, brown the fritters in batches until golden brown on both sides. (Do not fill the pan as this drops the heat of the oil.) Take out the finished patties to a dish lined with kitchen paper and allow to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a real treat. The crispy outside opens up to a smooth filling. The fresh spinach brings a vibrant, slightly green flavor, while the cheese offers a rich, umami richness. It's possible to replace the cheesy element with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using leafy greens, clean it well, discarding any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount water over a medium heat. Once wilted, remove in a colander for about 15 mins, then remove any excess liquid and set aside.

If using defrosted spinach, carefully remove unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until blended. If the preparation looks too loose, add some additional breading.

By hand, mold the mixture into elongated patties a bit bigger than a walnut but more compact than an large egg, and put them on a baking sheet lined with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a level of about 1 centimeter. Cook the fritters a few at a time for two to three minutes per side, rotating so they are crispy everywhere, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a wonderfully healthy bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pan and submerge with ample water. Cook over a medium heat for about twenty minutes or until partially softened, adding more water to ensure the pulses submerged if necessary.

Mix in the burghul and proceed cooking until tender. Strain the ingredients completely and put aside in a bowl.

Preheat half of the