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Keftedes me Prassa

Small pan-fried fritters, typically known as keftedes, stand as a cherished signature dish in Sephardic cooking. These particular leek fritters deliver a tasty fusion of savory beef with the gentle, sweetly mild taste of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks carefully and cut away the roots and the bulk of the green tops. Chop in half lengthways then into 1.5cm pieces. Transfer in a deep pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and spice and flavor well with seasoning. Mix well using your fingers then form a couple of scoops into a patty, pressing a little. Set on a plate and continue for the rest of the mixture.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is hot, brown the croquettes in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked patties to a plate covered with kitchen paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crunchy crust reveals a smooth interior. The spinach brings a fresh, somewhat earthy note, while the cheese offers a rich, umami creaminess. You can substitute the cheese with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it thoroughly, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a medium heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until softened, about four minutes. Take off the flame.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Combine thoroughly until incorporated. If the mixture seems too loose, add some more breadcrumbs.

By hand, shape the mixture into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a tray covered with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a level of about half an inch. Cook the fritters a small batch for a couple of minutes on both sides, rotating so they are golden completely, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully wholesome bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with enough fresh water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring additional water to maintain the pulses immersed if needed.

Stir in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and set aside in a bowl.

Preheat half of the