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Keftedes me Prassa

Petite pan-fried fritters, often referred to as keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These leek patties offer a tasty fusion of hearty minced beef with the subtle, mildly sweet essence of leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks carefully and trim off the roots and most of the dark green parts. Cut in half longways then into 1.5cm rounds. Put in a deep pan and fill with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and sweet paprika and season well with seasoning. Stir completely using your hands then mold a couple of tablespoonfuls into a patty, shaping a bit. Put on a platter and proceed for the rest of the preparation.

Warm oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, fry the patties in small batches until crispy on both sides. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Take out the cooked croquettes to a dish covered with paper towel and let to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a genuine treat. The crunchy outside gives way to a creamy center. The leafy spinach brings a vibrant, moderately green flavor, while the dairy provides a savory, umami richness. Feel free to swap the cheesy element with steamed, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a medium flame. Once wilted, remove in a colander for about 15 minutes, then remove any extra water and reserve.

For defrosted spinach, thoroughly remove extra water.

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Place the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the mixture seems too soft, mix in some more breading.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut but less bulky than an large egg, and set them on a tray topped with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1cm. Cook the croquettes a small batch for a couple of minutes on both sides, rotating so they are golden everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a extremely healthy bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Place the lentils in a saucepan and fill with plenty of cold water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to keep the legumes submerged if required.

Mix in the cracked wheat and proceed cooking until tender. Strain the ingredients well and set aside in a mixing bowl.

Heat a portion of the