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Keftedes me Prassa

Small pan-fried fritters, commonly known as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These wonderful leek fritters deliver a tasty combination of rich minced beef with the gentle, slightly sweet taste of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks well and remove the base and most of the dark green parts. Cut lengthwise lengthways then into half-inch pieces. Transfer in a large skillet and cover with cold water, then simmer over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and paprika and season liberally with pepper and salt. Mix thoroughly using your hands then form a few tablespoonfuls into a ball, shaping a slightly. Put on a platter and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, cook the fritters in small batches until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the cooked patties to a plate covered with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a true delight. The crunchy crust gives way to a soft filling. The spinach brings a bright, moderately natural note, while the dairy provides a rich, flavorful smoothness. Feel free to swap the cheesy element with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

If using previously frozen spinach, carefully remove extra water.

Warm the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic until softened, about four minutes. Take off the stove.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until blended. If the preparation seems too wet, add some more breading.

With your fingers, form the preparation into elongated patties slightly larger than a nut but more compact than an egg, and place them on a tray covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat oil to a amount of about half an inch. Brown the croquettes a few at a time for 2–3 minutes on both sides, turning so they are golden brown all over, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only tasty but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pan and submerge with ample fresh water. Cook over a medium flame for about twenty minutes or until partially softened, adding more water to ensure the pulses immersed if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and set aside in a bowl.

Preheat 50% of the