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Keftedes me Prassa

Small pan-fried croquettes, commonly referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These particular leek patties deliver a delicious fusion of hearty minced beef with the subtle, sweetly mild taste of tender leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks carefully and cut away the base and most of the green tops. Chop into halves longways then into 1.5cm slices. Transfer in a deep frying pan and submerge with water, then heat over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Mix completely using your hands then mold a couple of spoonfuls into a ball, shaping a bit. Set on a plate and proceed for the balance of the preparation.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, brown the croquettes in small batches until golden on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Transfer the cooked croquettes to a dish covered with paper towel and permit to rest.

Serve with lemon slices.

Spinach Patties

These spinach with cheese patties are a genuine pleasure. The crunchy outside gives way to a smooth filling. The spinach brings a bright, slightly green note, while the dairy gives a savory, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to serve

For raw spinach, rinse it well, removing any hard stems, and cut into it into large chunks. Put in a large saucepan with a little water over a medium heat. Once cooked, strain in a colander for about 15 mins, then remove any extra water and set aside.

For previously frozen spinach, completely squeeze out excess liquid.

Warm the oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix completely until blended. If the mixture appears too loose, mix in some extra crumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes per side, turning so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only tasty but also a highly healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a pot and submerge with ample water. Boil over a medium heat for about twenty minutes or until partially softened, including additional water to keep the pulses immersed if needed.

Add the bulgur wheat and keep cooking until tender. Drain the ingredients well and put aside in a bowl.

Preheat 50% of the