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Keftedes me Prassa

Bite-sized crispy fritters, commonly referred to as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These leek croquettes present a flavorful combination of hearty ground beef with the subtle, sweetly mild flavour of tender leeks, making them absolutely addictive.

Makes 12

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

Wash the fresh leeks carefully and cut away the base and most of the green tops. Chop in half lengthways then into half-inch pieces. Put in a deep pan and submerge with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your palms then mold a couple of tablespoonfuls into a patty, shaping a slightly. Set on a plate and proceed for the rest of the ingredients.

Warm oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, fry the patties in small groups until crispy on each side. (Do not fill the pan as this drops the heat of the cooking oil.) Remove the finished fritters to a plate covered with absorbent paper and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a genuine pleasure. The golden outside opens up to a smooth interior. The fresh spinach brings a bright, slightly green flavor, while the dairy provides a rich, umami richness. Feel free to swap the dairy cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a little water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine well until incorporated. If the mixture seems too soft, add some extra breadcrumbs.

Using your hands, shape the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and place them on a tray topped with wax paper. Cover and cool for at least one hour.

In a wide pan over medium flame, heat oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, turning so they are crispy everywhere, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a saucepan and fill with ample cold water. Cook over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses covered if needed.

Stir in the cracked wheat and keep cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm 50% of the