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Keftedes me Prassa

Petite fried fritters, often known as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These wonderful leek croquettes present a delicious fusion of savory minced beef with the gentle, mildly sweet flavour of leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks properly and cut away the base and the majority of the green tops. Slice into halves lengthways then into 1.5-centimeter pieces. Place in a deep pan and fill with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season generously with salt and pepper. Combine well using your palms then shape a few spoonfuls into a ball, shaping a slightly. Set on a plate and proceed for the balance of the mixture.

Preheat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the croquettes in small batches until golden on each side. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Transfer the finished croquettes to a dish covered with paper towel and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a real delight. The crunchy outside gives way to a smooth filling. The fresh spinach adds a vibrant, moderately natural note, while the dairy provides a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to accompany

When using raw spinach, rinse it carefully, removing any stalks, and roughly chop it into large chunks. Place in a big pot with a small amount water over a moderate heat. Once softened, remove in a colander for about a quarter hour, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, completely press out excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about four minutes. Take off the heat.

Put the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Mix completely until combined. If the preparation appears too soft, incorporate some more crumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and put them on a plate lined with baking paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a level of about half an inch. Cook the fritters a few at a time for 2–3 minutes per side, rotating so they are golden all over, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only tasty but also a highly nutritious snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pan and submerge with plenty of fresh water. Cook over a medium flame for about twenty minutes or until nearly done, including additional water to maintain the lentils immersed if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Drain the ingredients completely and reserve in a mixing bowl.

Preheat half of the