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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly called keftedes, stand as a beloved signature dish in Sephardic cuisine. These particular leek fritters present a delicious blend of hearty beef with the delicate, mildly sweet essence of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks carefully and cut away the base and the majority of the green stalk. Cut into halves along the length then into 1.5-centimeter rounds. Transfer in a large skillet and fill with water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and spice and flavor generously with seasoning. Combine well using your hands then mold a couple of tablespoonfuls into a croquette, flattening a bit. Set on a platter and continue for the balance of the mixture.

Warm cooking oil in a pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, cook the patties in small groups until golden brown on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Take out the cooked croquettes to a dish covered with kitchen paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a real delight. The crispy exterior opens up to a smooth filling. The spinach brings a bright, slightly natural taste, while the dairy provides a savory, umami richness. Feel free to swap the cheesy element with steamed, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

If using fresh spinach, clean it well, removing any stalks, and cut into it into large chunks. Put in a big pot with a little water over a medium flame. Once cooked, remove in a colander for about 15 minutes, then press out any extra water and reserve.

For defrosted spinach, carefully press out extra water.

Warm the oil in a pan over a moderate heat and fry the chopped onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Place the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Combine completely until blended. If the mixture seems too loose, mix in some extra breading.

Using your hands, form the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a plate covered with parchment paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about half an inch. Brown the fritters a handful for a couple of minutes on both sides, rotating so they are golden brown everywhere, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a highly healthy snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Place the lentils in a pot and submerge with enough cold water. Cook over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to ensure the legumes covered if necessary.

Add the cracked wheat and proceed cooking until tender. Strain the lentils and burghul completely and put aside in a container.

Preheat 50% of the