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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically known as keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These leek croquettes deliver a tasty combination of savory minced beef with the delicate, mildly sweet essence of leeks, and they are truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the base and the majority of the green tops. Cut lengthwise along the length then into half-inch rounds. Place in a deep pan and cover with cold water, then heat over a medium heat for about twenty minutes or until tender.

Strain the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with pepper and salt. Stir completely using your palms then mold a several spoonfuls into a patty, flattening a bit. Put on a plate and proceed for the rest of the ingredients.

Heat oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is hot, fry the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the ready fritters to a dish lined with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a true delight. The crunchy crust opens up to a soft filling. The leafy spinach imparts a vibrant, moderately earthy taste, while the dairy provides a deep, savory smoothness. Feel free to swap the cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to serve

If using raw spinach, rinse it well, getting rid of any tough stems, and cut into it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once wilted, strain in a colander for about a quarter hour, then press out any excess liquid and reserve.

If using previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Place the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until combined. If the mixture looks too wet, mix in some extra crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut shell but smaller than an egg, and set them on a baking sheet lined with parchment paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1 centimeter. Fry the fritters a small batch for two to three minutes each side, flipping so they are crispy completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely wholesome appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the dry lentils in a pot and submerge with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, including more water to ensure the lentils immersed if required.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a bowl.

Warm a portion of the