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Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These leek croquettes deliver a flavorful combination of hearty beef with the gentle, slightly sweet essence of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Clean the green leeks well and cut away the base and the majority of the dark green parts. Cut in half along the length then into 1.5-centimeter pieces. Transfer in a large skillet and cover with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Stir well using your palms then form a few spoonfuls into a patty, pressing a little. Set on a plate and proceed for the rest of the mixture.

Preheat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is sizzling, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Take out the finished fritters to a dish lined with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a real delight. The golden exterior gives way to a smooth center. The fresh spinach imparts a fresh, somewhat earthy taste, while the cheese provides a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using leafy greens, clean it carefully, removing any tough stems, and cut into it into sizable portions. Put in a deep pan with a little hot water over a moderate heat. Once softened, strain in a colander for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, carefully squeeze out extra water.

Warm the oil in a pan over a medium heat and fry the diced onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir thoroughly until blended. If the preparation seems too wet, mix in some more breading.

With your fingers, shape the preparation into elongated patties slightly larger than a nut but more compact than an large egg, and place them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a depth of about half an inch. Cook the croquettes a few at a time for a couple of minutes per side, turning so they are golden everywhere, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and fill with ample water. Cook over a moderate heat for about 20 mins or until partially softened, adding additional water to ensure the pulses covered if necessary.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture completely and reserve in a mixing bowl.

Heat half of the