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Keftedes me Prassa

Petite crispy fritters, often known as keftedes, are a treasured delicacy in Sephardic cuisine. These particular leek croquettes present a flavorful combination of rich beef with the subtle, mildly sweet taste of leeks, rendering them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and remove the base and the majority of the green stalk. Slice into halves longways then into half-inch pieces. Transfer in a deep frying pan and fill with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice well with seasoning. Stir completely using your palms then mold a couple of scoops into a ball, flattening a slightly. Place on a plate and repeat for the balance of the preparation.

Heat cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is ready, fry the patties in batches until crispy on both sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a tray covered with paper towel and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a true delight. The golden outside opens up to a smooth filling. The spinach brings a fresh, slightly earthy taste, while the cheese offers a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For leafy greens, wash it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Transfer in a big pot with a small amount hot water over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a pan over a moderate heat and saute the chopped onion and minced garlic until softened, about four minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a container and season with seasoning. Mix thoroughly until combined. If the dough seems too soft, incorporate some extra breadcrumbs.

By hand, form the dough into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a plate topped with wax paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a level of about half an inch. Brown the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a saucepan and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, including extra liquid to ensure the lentils submerged if required.

Stir in the burghul and keep cooking until softened. Strain the ingredients completely and set aside in a bowl.

Heat 50% of the