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Keftedes me Prassa

Small crispy fritters, typically known as keftedes, stand as a beloved speciality in Sephardic cuisine. These wonderful leek fritters deliver a tasty blend of rich minced beef with the gentle, sweetly mild taste of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks properly and trim off the root ends and most of the green stalk. Cut lengthwise lengthways then into half-inch slices. Put in a large skillet and cover with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season well with seasoning. Mix completely using your hands then shape a couple of tablespoonfuls into a ball, pressing a slightly. Place on a tray and continue for the remaining of the preparation.

Preheat oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is ready, fry the croquettes in batches until golden on both sides. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Transfer the finished patties to a tray covered with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine delight. The golden exterior reveals a soft interior. The fresh spinach adds a vibrant, slightly natural flavor, while the grated cheese provides a savory, savory smoothness. You can substitute the dairy cheese with steamed, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

For raw spinach, wash it well, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a small amount water over a medium heat. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and reserve.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and cook the onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with seasoning. Combine well until incorporated. If the mixture seems too wet, incorporate some extra breading.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a level of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully healthy snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pot and fill with enough water. Simmer over a medium flame for about twenty minutes or until nearly done, adding additional water to keep the pulses submerged if needed.

Stir in the burghul and keep cooking until fully cooked. Drain the ingredients well and reserve in a bowl.

Warm 50% of the