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Keftedes me Prassa

Petite fried patties, commonly called keftedes, stand as a treasured signature dish in Sephardic cuisine. These particular leek fritters offer a flavorful fusion of rich ground beef with the gentle, mildly sweet taste of tender leeks, rendering them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the leeks carefully and cut away the roots and the majority of the green stalk. Chop lengthwise longways then into 1.5-centimeter slices. Put in a large skillet and cover with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice generously with seasoning. Stir completely using your hands then form a couple of tablespoonfuls into a patty, flattening a slightly. Set on a plate and repeat for the balance of the mixture.

Heat oil in a pan to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, cook the patties in small groups until golden on both sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Remove the finished fritters to a plate covered with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a true treat. The golden exterior opens up to a smooth filling. The fresh spinach imparts a bright, slightly natural note, while the grated cheese offers a deep, savory creaminess. Feel free to swap the cheese with steamed, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

If using leafy greens, clean it well, discarding any tough stems, and cut into it into sizable portions. Transfer in a big pot with a small amount water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

For defrosted spinach, completely squeeze out extra water.

Heat the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic until tender, about a few minutes. Turn off the stove.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Stir completely until blended. If the dough looks too loose, incorporate some extra breading.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut but smaller than an chicken egg, and set them on a baking sheet topped with baking paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a amount of about half an inch. Brown the croquettes a handful for two to three minutes each side, rotating so they are golden brown all over, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only delicious but also a wonderfully wholesome snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a pan and cover with enough water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses immersed if needed.

Add the bulgur wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and reserve in a container.

Preheat half of the