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Keftedes me Prassa

Petite crispy patties, typically called keftedes, are a treasured delicacy in Sephardic culinary traditions. These particular leek fritters deliver a delicious combination of hearty minced beef with the delicate, slightly sweet essence of tender leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the roots and the majority of the dark green parts. Cut into halves lengthways then into 1.5cm slices. Place in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season generously with pepper and salt. Mix thoroughly using your fingers then mold a few scoops into a ball, shaping a little. Set on a plate and proceed for the remaining of the mixture.

Preheat oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, cook the patties in batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Remove the finished fritters to a plate topped with absorbent paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine treat. The golden outside opens up to a creamy interior. The leafy spinach brings a vibrant, somewhat natural note, while the cheese provides a rich, savory creaminess. You can substitute the dairy cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

If using raw spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a little liquid over a moderate heat. Once softened, drain in a colander for about 15 minutes, then remove any excess liquid and put aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and fry the diced onion and garlic until translucent, about 4 minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until blended. If the mixture looks too loose, add some extra breading.

By hand, mold the mixture into elongated patties a bit bigger than a nut but smaller than an large egg, and put them on a baking sheet covered with wax paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, heat oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes per side, turning so they are golden everywhere, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only flavorful but also a wonderfully nutritious bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Put the dry lentils in a pan and submerge with ample water. Boil over a medium flame for about 20 mins or until partially softened, pouring additional water to maintain the legumes immersed if needed.

Add the burghul and keep cooking until tender. Drain the mixture well and put aside in a bowl.

Heat half of the