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Keftedes me Prassa

Bite-sized fried fritters, typically called keftedes, stand as a beloved signature dish in Sephardic cuisine. These leek fritters present a tasty blend of savory beef with the delicate, slightly sweet essence of leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and remove the base and the majority of the green tops. Slice into halves along the length then into 1.5-centimeter slices. Transfer in a deep pan and cover with water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Stir thoroughly using your hands then mold a several spoonfuls into a croquette, pressing a bit. Set on a platter and continue for the remaining of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in small batches until golden brown on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Take out the finished fritters to a plate topped with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a real pleasure. The crunchy exterior reveals a creamy center. The leafy spinach adds a vibrant, somewhat natural taste, while the dairy provides a rich, flavorful creaminess. Feel free to swap the cheesy element with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

For raw spinach, clean it carefully, discarding any stalks, and roughly chop it into big pieces. Put in a big pot with a bit of liquid over a medium heat. Once softened, drain in a sieve for about 15 minutes, then remove any excess liquid and set aside.

If using thawed frozen spinach, carefully remove excess liquid.

Preheat the olive oil in a skillet over a medium flame and fry the chopped onion and minced garlic until translucent, about 4 minutes. Take off the stove.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Mix well until combined. If the mixture seems too loose, mix in some extra breading.

By hand, form the dough into oval shapes somewhat larger than a nut but smaller than an egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a handful for two to three minutes on both sides, turning so they are golden brown all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these patties are not only tasty but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding more water to keep the lentils submerged if necessary.

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

Warm 50% of the