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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These particular leek fritters offer a tasty fusion of savory beef with the subtle, slightly sweet essence of leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the leeks well and trim off the base and the bulk of the green tops. Chop into halves along the length then into half-inch pieces. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, parsley and spice and spice generously with salt and pepper. Stir completely using your fingers then shape a couple of tablespoonfuls into a croquette, shaping a slightly. Put on a plate and proceed for the rest of the preparation.

Preheat oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is hot, cook the patties in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a plate topped with paper towel and permit to cool.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true delight. The golden outside gives way to a soft interior. The leafy spinach imparts a vibrant, somewhat green taste, while the grated cheese offers a savory, flavorful smoothness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to serve

When using raw spinach, wash it carefully, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any extra water and reserve.

When working with previously frozen spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic until translucent, about a few minutes. Turn off the heat.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Combine completely until combined. If the mixture appears too wet, incorporate some extra breadcrumbs.

With your fingers, mold the dough into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet topped with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, warm oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes each side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully healthy snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a pot and submerge with enough fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to keep the pulses covered if required.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients well and reserve in a container.

Warm half of the