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Keftedes me Prassa

Bite-sized crispy patties, typically referred to as keftedes, are a beloved speciality in Sephardic cooking. These leek croquettes present a delicious fusion of savory ground beef with the delicate, sweetly mild taste of tender leeks, making them utterly addictive.

Yields 12

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

Thoroughly wash the fresh leeks properly and trim off the root ends and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Put in a deep pan and fill with cold water, then cook over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and paprika and season well with salt and pepper. Mix thoroughly using your fingers then mold a couple of scoops into a croquette, flattening a little. Set on a plate and proceed for the remaining of the preparation.

Heat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is hot, fry the patties in small batches until crispy on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Remove the ready fritters to a dish covered with kitchen paper and permit to rest.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real treat. The crispy crust reveals a soft filling. The spinach imparts a bright, somewhat green flavor, while the dairy offers a deep, flavorful creaminess. It's possible to replace the cheese with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

If using raw spinach, wash it well, discarding any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of water over a medium heat. Once cooked, remove in a colander for about a quarter hour, then press out any extra water and put aside.

For previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a pan over a medium flame and fry the chopped onion and garlic until translucent, about a few minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until combined. If the dough looks too soft, incorporate some more breadcrumbs.

With your fingers, form the dough into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and set them on a tray topped with baking paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, preheat olive oil to a depth of about 1 centimeter. Brown the fritters a few at a time for two to three minutes per side, flipping so they are golden completely, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only tasty but also a extremely healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and fill with plenty of cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring additional water to maintain the legumes submerged if required.

Mix in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a bowl.

Preheat half of the