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Keftedes me Prassa

Petite crispy fritters, commonly known as keftedes, are a treasured delicacy in Sephardic cuisine. These leek patties offer a flavorful fusion of hearty beef with the delicate, mildly sweet essence of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and cut away the base and the majority of the green tops. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Stir completely using your palms then form a several spoonfuls into a croquette, pressing a little. Put on a tray and proceed for the rest of the mixture.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is hot, brown the croquettes in small batches until golden on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the cooked patties to a plate topped with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine treat. The golden exterior gives way to a creamy center. The spinach adds a fresh, somewhat earthy flavor, while the cheese provides a rich, umami smoothness. It's possible to replace the cheese with boiled, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into big pieces. Place in a large saucepan with a bit of hot water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then remove any excess liquid and put aside.

For defrosted spinach, carefully press out extra water.

Preheat the cooking oil in a frying pan over a medium heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Take off the stove.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Stir completely until combined. If the preparation appears too loose, add some more breading.

With your fingers, shape the dough into oval croquettes a bit bigger than a nut but less bulky than an egg, and put them on a plate topped with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a amount of about 1 centimeter. Brown the patties a few at a time for a couple of minutes each side, rotating so they are crispy all over, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully healthy snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and cover with plenty of fresh water. Cook over a moderate heat for about 20 mins or until nearly done, including additional water to maintain the legumes immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the