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Keftedes me Prassa

Petite crispy patties, typically referred to as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These particular leek fritters deliver a flavorful fusion of savory beef with the delicate, mildly sweet flavour of leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the green leeks well and trim off the base and the majority of the green tops. Slice lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Stir well using your palms then mold a couple of scoops into a ball, pressing a bit. Place on a tray and proceed for the balance of the ingredients.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, fry the croquettes in small groups until golden on all sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Remove the ready croquettes to a tray covered with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach fritters are a true treat. The crunchy crust gives way to a creamy filling. The leafy spinach imparts a vibrant, somewhat natural flavor, while the dairy gives a rich, savory smoothness. You can substitute the cheesy element with boiled, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

When working with previously frozen spinach, carefully press out unwanted moisture.

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

Place the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with seasoning. Stir completely until blended. If the dough seems too loose, mix in some more breadcrumbs.

With your fingers, mold the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and place them on a plate covered with wax paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a level of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, turning so they are golden all over, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a highly healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pot and submerge with ample water. Cook over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the legumes immersed if needed.

Add the cracked wheat and keep cooking until tender. Remove the water from the mixture thoroughly and reserve in a container.

Warm half of the