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Keftedes me Prassa

Bite-sized crispy croquettes, typically known as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek fritters offer a delicious blend of savory ground beef with the gentle, slightly sweet taste of fresh leeks, making them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and cut away the roots and most of the green tops. Slice lengthwise lengthways then into half-inch rounds. Place in a deep pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and paprika and flavor well with pepper and salt. Stir completely using your fingers then form a several tablespoonfuls into a croquette, shaping a slightly. Place on a plate and repeat for the balance of the preparation.

Preheat oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, fry the patties in small groups until golden brown on all sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the cooked patties to a plate topped with kitchen paper and allow to cool.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a true treat. The crispy outside gives way to a soft filling. The fresh spinach adds a bright, slightly natural taste, while the grated cheese gives a deep, flavorful creaminess. It's possible to replace the dairy cheese with cooked, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it well, discarding any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a small amount liquid over a medium flame. Once wilted, drain in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and cook the diced onion and minced garlic until softened, about four minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and flavor with seasoning. Mix completely until blended. If the preparation looks too soft, incorporate some additional crumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut but more compact than an egg, and set them on a tray lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a level of about half an inch. Fry the patties a small batch for two to three minutes on both sides, rotating so they are golden completely, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only tasty but also a highly healthy snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a saucepan and fill with enough cold water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring more water to ensure the pulses covered if required.

Mix in the burghul and continue cooking until fully cooked. Strain the lentils and burghul well and reserve in a container.

Warm half of the