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Keftedes me Prassa

Small fried fritters, typically known as keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These leek patties deliver a tasty blend of rich ground beef with the subtle, mildly sweet taste of fresh leeks, and they are utterly crave-worthy.

Yields 12

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

Clean the green leeks properly and cut away the roots and the bulk of the green tops. Chop lengthwise along the length then into 1.5cm pieces. Place in a large skillet and cover with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season liberally with seasoning. Stir well using your palms then form a couple of spoonfuls into a ball, shaping a slightly. Place on a plate and continue for the remaining of the preparation.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, brown the patties in small groups until golden brown on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the finished patties to a dish lined with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a genuine treat. The crispy outside reveals a soft interior. The spinach adds a bright, slightly earthy taste, while the cheese provides a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using fresh spinach, clean it carefully, removing any stalks, and cut into it into big pieces. Put in a large saucepan with a bit of hot water over a medium flame. Once cooked, drain in a colander for about a quarter hour, then remove any remaining moisture and put aside.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Heat the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic until translucent, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a container and spice with seasoning. Stir well until combined. If the dough looks too wet, mix in some additional crumbs.

By hand, shape the mixture into oval croquettes slightly larger than a nut but more compact than an chicken egg, and put them on a baking sheet topped with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes per side, turning so they are golden completely, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a extremely healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Put the dry lentils in a pan and cover with ample fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring additional water to ensure the legumes immersed if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Strain the mixture well and set aside in a bowl.

Heat 50% of the