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Keftedes me Prassa

Small crispy fritters, commonly known as keftedes, are a beloved speciality in Sephardic cooking. These leek fritters deliver a tasty combination of savory beef with the delicate, sweetly mild essence of tender leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and trim off the roots and most of the green stalk. Chop lengthwise along the length then into 1.5-centimeter slices. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a croquette, shaping a bit. Put on a plate and continue for the remaining of the preparation.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is ready, brown the patties in small groups until golden on each side. (Do not fill the pan as this reduces the heat of the oil.) Remove the cooked croquettes to a dish lined with kitchen paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real delight. The crunchy outside reveals a creamy interior. The fresh spinach adds a vibrant, slightly natural flavor, while the cheese offers a savory, savory creaminess. It's possible to replace the cheesy element with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into big pieces. Put in a deep pan with a small amount hot water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

For thawed frozen spinach, thoroughly press out extra water.

Warm the oil in a skillet over a medium heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Put the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Mix completely until blended. If the dough looks too wet, mix in some more crumbs.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and set them on a plate covered with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium heat, heat oil to a amount of about half an inch. Fry the croquettes a handful for two to three minutes each side, rotating so they are crispy completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a saucepan and cover with enough fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the lentils immersed if necessary.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Warm 50% of the