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Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly known as keftedes, are a treasured delicacy in Sephardic culinary traditions. These wonderful leek fritters deliver a delicious fusion of rich beef with the subtle, slightly sweet taste of leeks, and they are utterly irresistible.

Produces 12

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

Wash the leeks carefully and cut away the base and the bulk of the green stalk. Slice in half lengthways then into 1.5cm rounds. Transfer in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and spice generously with seasoning. Mix completely using your hands then mold a few tablespoonfuls into a ball, flattening a bit. Place on a tray and repeat for the balance of the preparation.

Warm olive oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the patties in small batches until crispy on both sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Take out the ready patties to a tray topped with paper towel and allow to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a genuine delight. The crispy outside gives way to a soft interior. The leafy spinach brings a fresh, slightly green flavor, while the dairy provides a savory, flavorful creaminess. You can substitute the cheesy element with cooked, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it well, getting rid of any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully remove excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic until translucent, about four minutes. Take off the stove.

Combine the wilted spinach, fried onion and garlic, hard cheese, ricotta, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix well until incorporated. If the preparation appears too wet, add some more crumbs.

By hand, form the dough into oval croquettes somewhat larger than a nut but more compact than an large egg, and place them on a plate topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a amount of about 1cm. Fry the croquettes a few at a time for a couple of minutes per side, flipping so they are golden all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with enough water. Cook over a medium flame for about 20 minutes or until almost cooked, including additional water to maintain the pulses covered if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a container.

Preheat half of the