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Keftedes me Prassa

Petite crispy fritters, commonly called keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These particular leek patties offer a flavorful combination of hearty minced beef with the delicate, slightly sweet taste of tender leeks, rendering them utterly crave-worthy.

Makes 12

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

Wash the green leeks properly and trim off the root ends and most of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Place in a deep pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season well with pepper and salt. Mix well using your palms then form a several tablespoonfuls into a ball, shaping a bit. Put on a platter and proceed for the remaining of the mixture.

Warm olive oil in a skillet to a depth of about 2cm over a medium flame. When the oil is hot, fry the patties in small groups until crispy on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Remove the cooked croquettes to a tray covered with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine pleasure. The golden outside gives way to a creamy interior. The leafy spinach imparts a bright, moderately green taste, while the grated cheese offers a deep, savory richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any remaining moisture and reserve.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the oil in a skillet over a medium flame and saute the diced onion and garlic until translucent, about 4 minutes. Take off the heat.

Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until combined. If the dough seems too wet, mix in some additional breading.

By hand, shape the dough into elongated patties a bit bigger than a nut but less bulky than an egg, and put them on a tray topped with wax paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Cook the croquettes a small batch for two to three minutes each side, rotating so they are golden brown everywhere, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only tasty but also a highly wholesome snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pot and submerge with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding more water to maintain the legumes immersed if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the ingredients well and set aside in a container.

Preheat half of the