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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly called keftedes, are a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes present a tasty blend of savory ground beef with the subtle, slightly sweet essence of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Cut into halves lengthways then into 1.5cm rounds. Transfer in a deep frying pan and cover with water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and season generously with salt and pepper. Combine completely using your palms then mold a few scoops into a ball, flattening a bit. Put on a plate and repeat for the rest of the ingredients.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, cook the patties in batches until golden on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a dish lined with paper towel and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a real pleasure. The crunchy exterior reveals a creamy interior. The leafy spinach imparts a bright, somewhat earthy flavor, while the cheese gives a rich, savory creaminess. It's possible to replace the cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a frying pan over a medium flame and saute the onion and garlic until translucent, about 4 minutes. Remove from the stove.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with seasoning. Mix well until blended. If the mixture seems too soft, incorporate some additional breadcrumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and put them on a plate lined with wax paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, heat olive oil to a depth of about half an inch. Brown the patties a handful for two to three minutes per side, rotating so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only delicious but also a wonderfully healthy bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Put the lentils in a saucepan and submerge with ample water. Cook over a medium heat for about 20 minutes or until almost cooked, including additional water to keep the lentils submerged if required.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Heat 50% of the