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Keftedes me Prassa

Small crispy fritters, typically known as keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek patties offer a flavorful fusion of hearty ground beef with the delicate, sweetly mild flavour of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and remove the roots and the majority of the dark green parts. Slice in half longways then into 1.5cm slices. Transfer in a deep pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and paprika and spice generously with seasoning. Combine completely using your palms then mold a few tablespoonfuls into a ball, pressing a little. Set on a tray and continue for the remaining of the mixture.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, cook the patties in small batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the cooked fritters to a plate topped with paper towel and permit to rest.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a genuine delight. The golden crust reveals a smooth interior. The leafy spinach adds a fresh, slightly natural taste, while the grated cheese offers a rich, flavorful richness. Feel free to swap the cheese with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using raw spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount water over a medium heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any extra water and set aside.

If using defrosted spinach, carefully press out extra water.

Warm the cooking oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until tender, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Combine well until combined. If the dough seems too wet, incorporate some more breading.

Using your hands, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an egg, and put them on a baking sheet lined with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes per side, flipping so they are golden everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly wholesome appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a pot and cover with ample fresh water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to ensure the lentils submerged if required.

Stir in the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and set aside in a container.

Heat a portion of the