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Keftedes me Prassa

Small pan-fried fritters, often called keftedes, are a treasured speciality in Sephardic cooking. These particular leek patties offer a flavorful fusion of rich beef with the subtle, slightly sweet flavour of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the leeks carefully and cut away the roots and most of the dark green parts. Cut lengthwise longways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Combine thoroughly using your palms then mold a several spoonfuls into a ball, flattening a slightly. Put on a platter and proceed for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is ready, cook the fritters in small batches until golden brown on both sides. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Remove the finished patties to a plate topped with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a genuine treat. The crispy crust gives way to a smooth interior. The leafy spinach brings a fresh, slightly earthy taste, while the dairy gives a savory, flavorful richness. It's possible to replace the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

For leafy greens, clean it carefully, discarding any hard stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and put aside.

When working with defrosted spinach, carefully remove extra water.

Preheat the olive oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until tender, about a few minutes. Remove from the heat.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Stir completely until incorporated. If the mixture appears too wet, incorporate some more breadcrumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with baking paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes on both sides, flipping so they are crispy all over, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these patties are not only tasty but also a highly healthy snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Put the dry lentils in a pan and submerge with enough water. Simmer over a medium heat for about twenty minutes or until nearly done, adding additional water to ensure the legumes covered if necessary.

Add the burghul and continue cooking until fully cooked. Strain the ingredients thoroughly and set aside in a container.

Warm 50% of the