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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a delicious combination of savory minced beef with the subtle, sweetly mild flavour of tender leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and trim off the base and the bulk of the dark green parts. Cut into halves longways then into half-inch rounds. Put in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and spice liberally with seasoning. Mix thoroughly using your fingers then form a several spoonfuls into a croquette, flattening a little. Set on a plate and continue for the rest of the mixture.

Heat cooking 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 groups until golden brown on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Remove the cooked fritters to a plate lined with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a real treat. The golden exterior opens up to a smooth center. The leafy spinach adds a bright, moderately earthy taste, while the dairy provides a savory, savory creaminess. Feel free to swap the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

When using fresh spinach, wash it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount hot water over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and garlic until tender, about a few minutes. Remove from the flame.

Combine the cooked spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a container and spice with seasoning. Mix well until blended. If the dough seems too soft, incorporate some additional breadcrumbs.

With your fingers, mold the dough into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and set them on a tray covered with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat oil to a amount of about 1cm. Fry the fritters a small batch for two to three minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully healthy bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the lentils in a pot and submerge with plenty of fresh water. Boil over a moderate heat for about 20 mins or until nearly done, including more water to ensure the legumes immersed if necessary.

Stir in the burghul and proceed cooking until softened. Strain the lentils and burghul thoroughly and reserve in a container.

Preheat half of the