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Keftedes me Prassa

Small fried fritters, commonly known as keftedes, represent a beloved signature dish in Sephardic cooking. These wonderful leek fritters present a delicious blend of rich minced beef with the gentle, mildly sweet essence of tender leeks, rendering them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and trim off the root ends and the majority of the green tops. Slice into halves longways then into half-inch pieces. Put in a deep pan and fill with fresh water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Mix thoroughly using your palms then form a several scoops into a croquette, shaping a little. Set on a plate and continue for the remaining of the ingredients.

Warm oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is hot, brown the croquettes in small groups until golden brown on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the cooked patties to a tray covered with paper towel and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true pleasure. The crunchy outside reveals a smooth interior. The leafy spinach imparts a bright, moderately earthy taste, while the grated cheese offers a rich, umami smoothness. You can substitute the dairy cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using leafy greens, clean it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a deep pan with a small amount hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and fry the diced onion and minced garlic until softened, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Combine thoroughly until combined. If the mixture seems too wet, incorporate some extra breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a tray lined with wax paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, preheat oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only delicious but also a highly healthy snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pan and cover with enough fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding additional water to keep the lentils covered if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the mixture thoroughly and set aside in a bowl.

Preheat a portion of the