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Keftedes me Prassa

Bite-sized pan-fried fritters, typically called keftedes, are a cherished speciality in Sephardic Jewish cuisine. These wonderful leek croquettes offer a tasty blend of savory ground beef with the delicate, sweetly mild flavour of leeks, making them absolutely addictive.

Produces 12

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

Thoroughly wash the green leeks properly and trim off the base and most of the green stalk. Chop into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and cover with water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice well with pepper and salt. Mix well using your hands then mold a several spoonfuls into a ball, shaping a little. Put on a plate and continue for the rest of the preparation.

Heat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Do not fill the pan as this reduces the heat of the oil.) Take out the cooked fritters to a tray covered with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine delight. The crispy exterior opens up to a soft filling. The leafy spinach adds a fresh, slightly green note, while the dairy provides a savory, umami smoothness. It's possible to replace the cheesy element with boiled, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it well, discarding any stalks, and coarsely chop it into large chunks. Place in a deep pan with a small amount water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a pan over a medium flame and fry the onion and garlic cloves until softened, about four minutes. Take off the heat.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until incorporated. If the dough looks too loose, incorporate some extra breading.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a plate lined with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, warm oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a saucepan and cover with plenty of fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, including more water to ensure the legumes submerged if needed.

Add the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul completely and reserve in a container.

Preheat a portion of the