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Keftedes me Prassa

Petite pan-fried croquettes, often called keftedes, are a beloved speciality in Sephardic culinary traditions. These particular leek patties present a delicious fusion of savory beef with the delicate, sweetly mild flavour of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and remove the base and most of the green stalk. Cut lengthwise longways then into half-inch slices. Put in a large skillet and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Mix well using your palms then shape a several scoops into a croquette, pressing a bit. Set on a platter and continue for the rest of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is hot, brown the patties in small groups until crispy on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Remove the ready patties to a tray lined with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a real treat. The crunchy exterior opens up to a smooth filling. The leafy spinach adds a vibrant, somewhat green taste, while the cheese provides a rich, savory creaminess. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to serve

When using raw spinach, wash it well, removing any stalks, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

If using previously frozen spinach, completely squeeze out excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until tender, about four minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine well until combined. If the dough looks too soft, add some more crumbs.

By hand, shape the preparation into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes per side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only delicious but also a extremely healthy appetizer or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pan and cover with ample water. Cook over a medium heat for about twenty minutes or until almost cooked, including more water to ensure the legumes covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the mixture completely and put aside in a container.

Warm a portion of the