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Keftedes me Prassa

Bite-sized crispy croquettes, typically known as keftedes, are a beloved delicacy in Sephardic cuisine. These particular leek fritters deliver a flavorful combination of hearty minced beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks properly and remove the base and the bulk of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter slices. Place in a deep pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season liberally with pepper and salt. Combine thoroughly using your hands then mold a few tablespoonfuls into a ball, flattening a little. Put on a tray and proceed for the balance of the ingredients.

Heat oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is hot, brown the patties in small batches until crispy on all sides. (Do not fill the skillet as this drops the temperature of the cooking oil.) Take out the cooked fritters to a plate covered with kitchen paper and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a genuine pleasure. The crispy crust reveals a soft filling. The spinach imparts a vibrant, slightly natural note, while the dairy gives a rich, flavorful smoothness. You can substitute the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it well, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of water over a medium heat. Once cooked, strain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely press out unwanted moisture.

Warm the oil in a frying pan over a moderate heat and cook the diced onion and garlic until translucent, about four minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until blended. If the mixture appears too wet, incorporate some additional breadcrumbs.

Using your hands, mold the dough into oval shapes slightly larger than a walnut but less bulky than an large egg, and place them on a tray lined with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a level of about 1 centimeter. Cook the patties a small batch for a couple of minutes per side, turning so they are golden completely, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a extremely wholesome bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pan and submerge with plenty of cold water. Boil over a medium flame for about 20 mins or until almost cooked, including more water to maintain the lentils covered if needed.

Add the burghul and continue cooking until softened. Drain the ingredients well and set aside in a bowl.

Heat half of the