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Keftedes me Prassa

Petite pan-fried patties, often known as keftedes, stand as a treasured speciality in Sephardic culinary traditions. These particular leek fritters deliver a flavorful combination of rich beef with the gentle, slightly sweet essence of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks carefully and remove the base and the majority of the dark green parts. Cut into halves lengthways then into half-inch rounds. Put in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season generously with salt and pepper. Stir well using your hands then mold a couple of spoonfuls into a croquette, flattening a slightly. Put on a plate and continue for the balance of the preparation.

Warm oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the croquettes in small groups until crispy on both sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Take out the cooked croquettes to a dish lined with absorbent paper and let to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine treat. The crunchy crust gives way to a soft interior. The fresh spinach brings a fresh, somewhat earthy flavor, while the dairy offers a rich, flavorful smoothness. It's possible to replace the cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a little liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then press out any extra water and reserve.

For defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a frying pan over a moderate heat and cook the diced onion and garlic until translucent, about four minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Stir well until combined. If the preparation appears too soft, incorporate some more breadcrumbs.

With your fingers, shape the mixture into oval shapes somewhat larger than a walnut shell but more compact than an egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only tasty but also a extremely nutritious appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and fill with ample cold water. Cook over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the legumes immersed if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the ingredients well and reserve in a container.

Warm half of the