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Keftedes me Prassa

Petite crispy patties, often known as keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These leek fritters deliver a delicious combination of savory beef with the gentle, slightly sweet taste of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and remove the root ends and the majority of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor well with seasoning. Stir thoroughly using your fingers then mold a couple of spoonfuls into a croquette, pressing a bit. Place on a platter and proceed for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the fritters in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Remove the ready patties to a tray topped with paper towel and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a genuine pleasure. The golden exterior gives way to a smooth interior. The fresh spinach adds a vibrant, moderately earthy note, while the grated cheese gives a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to serve

For fresh spinach, wash it well, discarding any hard stems, and roughly chop it into sizable portions. Put in a big pot with a bit of water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then press out any excess liquid and reserve.

For thawed frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic until tender, about a few minutes. Take off the stove.

Put the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Mix well until incorporated. If the preparation appears too soft, add some additional crumbs.

By hand, form the preparation into oval croquettes a bit bigger than a walnut but more compact than an chicken egg, and place them on a tray covered with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a level of about half an inch. Fry the croquettes a handful for two to three minutes on both sides, rotating so they are golden brown all over, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a extremely wholesome bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Place the lentils in a pan and cover with enough cold water. Simmer over a medium heat for about 20 minutes or until partially softened, adding extra liquid to ensure the pulses immersed if needed.

Add the cracked wheat and continue cooking until tender. Strain the ingredients completely and reserve in a mixing bowl.

Heat 50% of the