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Keftedes me Prassa

Small fried croquettes, typically called keftedes, stand as a cherished delicacy in Sephardic cooking. These leek fritters present a tasty blend of savory ground beef with the delicate, sweetly mild flavour of leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and cut away the roots and the majority of the green stalk. Slice in half lengthways then into 1.5cm pieces. Put in a large skillet and cover with water, then cook over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and flavor liberally with pepper and salt. Mix well using your fingers then form a several tablespoonfuls into a croquette, pressing a little. Put on a plate and proceed for the remaining of the mixture.

Warm oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in batches until crispy on both sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the cooked croquettes to a tray topped with kitchen paper and let to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a true treat. The crispy crust reveals a soft center. The fresh spinach adds a fresh, somewhat earthy note, while the dairy provides a savory, umami richness. It's possible to replace the cheese with boiled, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a bit of liquid over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then remove any excess liquid and set aside.

If using defrosted spinach, thoroughly remove unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the onion and garlic until tender, about 4 minutes. Take off the stove.

Put the wilted spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and spice with pepper and salt. Mix completely until incorporated. If the dough appears too soft, incorporate some extra crumbs.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut but less bulky than an large egg, and place them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes each side, flipping so they are crispy all over, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a highly wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and fill with plenty of water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring more water to ensure the lentils submerged if required.

Add the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Heat half of the