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Keftedes me Prassa

Small pan-fried croquettes, commonly referred to as keftedes, stand as a cherished delicacy in Sephardic cuisine. These leek patties deliver a delicious fusion of hearty minced beef with the gentle, mildly sweet taste of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and trim off the root ends and most of the dark green parts. Slice into halves longways then into 1.5-centimeter pieces. Put in a deep pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and season generously with seasoning. Stir well using your fingers then mold a few tablespoonfuls into a patty, pressing a slightly. Set on a tray and continue for the rest of the mixture.

Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, brown the patties in batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Take out the ready patties to a tray covered with kitchen paper and permit to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a real delight. The golden outside gives way to a smooth filling. The fresh spinach imparts a fresh, moderately green note, while the dairy gives a deep, savory richness. You can substitute the cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

For fresh spinach, rinse it well, discarding any stalks, and cut into it into large chunks. Transfer in a deep pan with a small amount water over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, completely press out extra water.

Heat the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Stir well until blended. If the dough seems too wet, mix in some additional breading.

Using your hands, shape the dough into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and put them on a baking sheet covered with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, warm olive oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, rotating so they are golden all over, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully healthy bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Add the lentils in a saucepan and submerge with enough water. Simmer over a medium heat for about twenty minutes or until partially softened, adding extra liquid to maintain the pulses immersed if required.

Mix in the burghul and proceed cooking until tender. Remove the water from the lentils and burghul completely and set aside in a bowl.

Preheat half of the