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Keftedes me Prassa

Petite crispy patties, typically known as keftedes, are a cherished delicacy in Sephardic Jewish cooking. These leek fritters offer a tasty blend of hearty ground beef with the subtle, slightly sweet taste of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Clean the fresh leeks carefully and remove the roots and the majority of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and season liberally with pepper and salt. Combine well using your palms then mold a several scoops into a ball, pressing a little. Place on a plate and repeat for the remaining of the mixture.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is hot, brown the patties in small batches until crispy on each side. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the finished patties to a plate lined with absorbent paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true delight. The crispy crust reveals a soft interior. The leafy spinach brings a bright, moderately earthy flavor, while the cheese gives a rich, umami richness. You can substitute the cheesy element with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a colander for about 15 mins, then squeeze out any extra water and put aside.

If using previously frozen spinach, completely press out extra water.

Heat the olive oil in a pan over a medium heat and saute the chopped onion and garlic cloves until softened, about four minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir well until incorporated. If the dough seems too loose, add some additional crumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a nut but more compact than an chicken egg, and set them on a tray lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a amount of about 1cm. Cook the patties a few at a time for a couple of minutes each side, turning so they are crispy everywhere, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a highly healthy bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a saucepan and submerge with enough fresh water. Boil over a medium flame for about 20 mins or until partially softened, adding more water to maintain the legumes covered if required.

Stir in the burghul and continue cooking until softened. Remove the water from the ingredients thoroughly and set aside in a container.

Preheat 50% of the