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Keftedes me Prassa

Petite fried fritters, typically called keftedes, represent a treasured signature dish in Sephardic cooking. These wonderful leek croquettes present a tasty blend of savory beef with the subtle, mildly sweet essence of tender leeks, and they are utterly addictive.

Yields 12

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

Thoroughly wash the green leeks carefully and trim off the root ends and most of the green stalk. Chop lengthwise lengthways then into half-inch pieces. Place in a large skillet and submerge with cold water, then cook over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season well with pepper and salt. Stir completely using your hands then shape a couple of scoops into a patty, flattening a slightly. Place on a plate and repeat for the balance of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is ready, brown the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Remove the ready fritters to a tray lined with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach patties are a real treat. The crispy exterior reveals a smooth interior. The leafy spinach brings a vibrant, slightly earthy taste, while the cheese gives a savory, savory smoothness. You can substitute the cheese with steamed, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, clean it well, getting rid of any stalks, and cut into it into sizable portions. Transfer in a big pot with a bit of water over a moderate heat. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

For thawed frozen spinach, carefully remove excess liquid.

Preheat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic until softened, about a few minutes. Turn off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, breading and eggs in a large bowl and spice with pepper and salt. Combine completely until combined. If the dough looks too loose, incorporate some extra breadcrumbs.

By hand, shape the dough into oval shapes somewhat larger than a walnut shell but smaller than an large egg, and set them on a plate topped with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a level of about 1cm. Cook the fritters a few at a time for a couple of minutes each side, flipping so they are golden everywhere, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a extremely healthy snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and submerge with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to ensure the pulses immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the mixture completely and reserve in a container.

Preheat half of the