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Keftedes me Prassa

Petite fried fritters, commonly known as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These leek fritters present a tasty combination of rich minced beef with the subtle, mildly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks properly and cut away the roots and most of the green tops. Slice in half lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and fill with fresh water, then cook over a medium flame for about twenty minutes or until tender.

Drain the leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and spice generously with seasoning. Combine completely using your fingers then shape a few tablespoonfuls into a croquette, flattening a little. Set on a platter and continue for the balance of the preparation.

Heat olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is sizzling, cook the fritters in small groups until golden on all sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the ready patties to a plate topped with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These spinach and cheese fritters are a real treat. The crispy outside gives way to a soft interior. The leafy spinach adds a bright, slightly natural taste, while the grated cheese offers a deep, flavorful creaminess. It's possible to replace the cheese with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

For fresh spinach, wash it well, getting rid of any stalks, and cut into it into big pieces. Place in a deep pan with a small amount liquid over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, carefully press out extra water.

Warm the oil in a pan over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Place the wilted spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and spice with pepper and salt. Stir thoroughly until incorporated. If the preparation seems too wet, add some extra crumbs.

By hand, mold the preparation into elongated patties slightly larger than a walnut but less bulky than an large egg, and put them on a plate covered with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a amount of about 1 centimeter. Cook the fritters a small batch for a couple of minutes each side, turning so they are crispy everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a pot and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until partially softened, including more water to ensure the legumes immersed if needed.

Add the bulgur wheat and keep cooking until softened. Remove the water from the mixture completely and set aside in a bowl.

Heat 50% of the