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Keftedes me Prassa

Small crispy fritters, typically referred to as keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These particular leek fritters deliver a flavorful blend of savory beef with the gentle, sweetly mild flavour of leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks well and remove the roots and the bulk of the green stalk. Slice into halves lengthways then into 1.5cm pieces. Place in a deep pan and fill with water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the leeks and put in a large mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice well with seasoning. Stir completely using your palms then shape a couple of spoonfuls into a patty, flattening a little. Put on a tray and proceed for the remaining of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is hot, brown the croquettes in small batches until golden on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the ready fritters to a dish covered with paper towel and let to cool.

Present with lemon slices.

Spinach Patties

These cheesy spinach fritters are a real delight. The crispy crust reveals a soft filling. The leafy spinach brings a fresh, moderately earthy taste, while the dairy provides a deep, umami richness. You can substitute the cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into big pieces. Place in a deep pan with a little hot water over a moderate heat. Once softened, remove in a colander for about 15 minutes, then press out any extra water and reserve.

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

Preheat the olive oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with seasoning. Stir thoroughly until incorporated. If the mixture appears too loose, mix in some additional breadcrumbs.

By hand, mold the dough into oval shapes somewhat larger than a walnut but less bulky than an large egg, and set them on a tray covered with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes on both sides, turning so they are golden brown all over, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only tasty but also a highly healthy bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium heat for about 20 mins or until partially softened, adding additional water to ensure the legumes immersed if needed.

Add the burghul and continue cooking until fully cooked. Drain the mixture well and reserve in a mixing bowl.

Preheat 50% of the