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Keftedes me Prassa

Bite-sized fried fritters, commonly called keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These wonderful leek patties offer a flavorful combination of hearty ground beef with the gentle, mildly sweet taste of leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and remove the root ends and the bulk of the green stalk. Cut in half lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with seasoning. Combine completely using your palms then shape a several spoonfuls into a croquette, pressing a little. Place on a plate and repeat for the balance of the ingredients.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is hot, fry the fritters in small groups until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a dish topped with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real pleasure. The crispy exterior reveals a creamy center. The spinach imparts a fresh, slightly earthy note, while the dairy offers a savory, savory richness. You can substitute the cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to serve

When using leafy greens, clean it well, discarding any stalks, and cut into it into big pieces. Transfer in a big pot with a little hot water over a medium flame. Once cooked, drain in a colander for about 15 mins, then squeeze out any extra water and set aside.

When working with previously frozen spinach, completely squeeze out unwanted moisture.

Heat the oil in a frying pan over a moderate heat and saute the onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine completely until blended. If the preparation looks too soft, add some additional crumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and set them on a tray lined with wax paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, preheat oil to a depth of about half an inch. Fry the patties a handful for two to three minutes each side, rotating so they are golden completely, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only flavorful but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pot and fill with ample cold water. Boil over a medium heat for about 20 minutes or until partially softened, including additional water to maintain the lentils covered if needed.

Add the cracked wheat and continue cooking until tender. Remove the water from the ingredients well and put aside in a bowl.

Preheat 50% of the