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Keftedes me Prassa

Small fried fritters, typically called keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek patties present a delicious fusion of savory minced beef with the delicate, slightly sweet flavour of leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and cut away the root ends and most of the green tops. Chop into halves lengthways then into 1.5-centimeter pieces. Put in a deep pan and submerge with water, then cook over a medium flame for about twenty minutes or until tender.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice liberally with pepper and salt. Stir thoroughly using your fingers then shape a several tablespoonfuls into a croquette, pressing a bit. Put on a tray and proceed for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is sizzling, fry the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Transfer the finished croquettes to a dish covered with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a genuine pleasure. The golden crust opens up to a smooth interior. The fresh spinach adds a vibrant, moderately green taste, while the cheese gives a savory, savory richness. It's possible to replace the cheese with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, removing any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a small amount water over a medium flame. Once softened, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Warm the oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir well until combined. If the dough appears too wet, mix in some extra breadcrumbs.

By hand, mold the mixture into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and set them on a plate topped with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a level of about half an inch. Brown the croquettes a handful for two to three minutes each side, flipping so they are golden brown completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely nutritious snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a saucepan and cover with ample fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring additional water to keep the pulses immersed if required.

Add the burghul and continue cooking until tender. Strain the mixture well and put aside in a container.

Heat half of the