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Keftedes me Prassa

Small crispy patties, typically referred to as keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek patties present a flavorful fusion of savory minced beef with the delicate, sweetly mild flavour of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and cut away the base and most of the green tops. Cut into halves lengthways then into 1.5cm slices. Place in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Stir completely using your hands then shape a couple of spoonfuls into a ball, flattening a little. Place on a plate and proceed for the balance of the mixture.

Heat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is ready, cook the patties in small batches until golden on all sides. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Remove the ready fritters to a tray topped with paper towel and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true delight. The golden crust opens up to a smooth center. The leafy spinach brings a vibrant, slightly natural flavor, while the grated cheese offers a savory, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Lemon wedges, to accompany

For raw spinach, rinse it well, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little hot water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then remove any extra water and reserve.

When working with thawed frozen spinach, carefully remove excess liquid.

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

Place the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the dough seems too soft, mix in some extra crumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a nut but more compact than an large egg, and put them on a tray covered with wax paper. Cover and cool for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a level of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, flipping so they are golden everywhere, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a saucepan and cover with ample water. Boil over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils immersed if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients well and set aside in a container.

Warm a portion of the