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Keftedes me Prassa

Bite-sized crispy patties, typically called keftedes, are a treasured speciality in Sephardic culinary traditions. These leek croquettes deliver a tasty fusion of savory minced beef with the delicate, slightly sweet flavour of tender leeks, making them utterly addictive.

Makes 12

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

Thoroughly wash the fresh leeks well and trim off the roots and most of the green tops. Chop lengthwise lengthways then into half-inch pieces. Transfer in a deep frying pan and submerge with water, then cook over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix completely using your hands then mold a couple of spoonfuls into a ball, shaping a slightly. Set on a plate and proceed for the rest of the preparation.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is ready, cook the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Remove the finished croquettes to a dish covered with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a true delight. The crispy crust opens up to a smooth interior. The leafy spinach brings a fresh, slightly green taste, while the dairy gives a deep, umami smoothness. Feel free to swap the dairy cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, wash it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium flame. Once softened, strain in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a pan over a medium flame and saute the diced onion and garlic until softened, about a few minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with seasoning. Mix thoroughly until combined. If the mixture seems too loose, add some more breadcrumbs.

With your fingers, form the mixture into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and set them on a tray topped with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, heat oil to a amount of about 1cm. Cook the fritters a small batch for two to three minutes per side, turning so they are golden completely, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pan and cover with enough water. Cook over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the legumes covered if needed.

Mix in the burghul and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm 50% of the