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Keftedes me Prassa

Petite pan-fried croquettes, often called keftedes, are a beloved delicacy in Sephardic cooking. These particular leek croquettes deliver a tasty combination of hearty minced beef with the delicate, sweetly mild taste of tender leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and trim off the roots and the majority of the green stalk. Cut in half lengthways then into 1.5cm pieces. Place in a deep frying pan and cover with cold water, then heat over a medium flame for about 20 minutes or until tender.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor liberally with seasoning. Stir thoroughly using your fingers then form a few tablespoonfuls into a patty, shaping a little. Set on a tray and proceed for the balance of the preparation.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is ready, fry the patties in small batches until crispy on each side. (Do not fill the pan as this reduces the heat of the oil.) Take out the cooked fritters to a tray topped with absorbent paper and permit to rest.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true treat. The golden crust gives way to a soft center. The leafy spinach adds a bright, slightly natural taste, while the dairy gives a savory, savory creaminess. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For leafy greens, rinse it well, removing any stalks, and coarsely chop it into large chunks. Put in a deep pan with a small amount hot water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then press out any extra water and reserve.

For defrosted spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until tender, about four minutes. Take off the flame.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until blended. If the mixture seems too wet, incorporate some more breadcrumbs.

With your fingers, shape the mixture into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet covered with wax paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Brown the patties a handful for 2–3 minutes per side, rotating so they are crispy everywhere, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a highly healthy appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and fill with plenty of fresh water. Boil over a medium flame for about 20 minutes or until nearly done, pouring more water to keep the pulses covered if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a container.

Warm a portion of the