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Keftedes me Prassa

Petite crispy croquettes, often referred to as keftedes, are a cherished speciality in Sephardic cooking. These particular leek patties present a tasty fusion of rich minced beef with the gentle, sweetly mild taste of fresh leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and trim off the base and the majority of the green stalk. Cut into halves lengthways then into 1.5cm pieces. Put in a deep pan and fill with water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and spice and spice generously with salt and pepper. Mix well using your hands then shape a couple of spoonfuls into a ball, pressing a bit. Set on a plate and repeat for the rest of the ingredients.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the croquettes in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Take out the cooked fritters to a tray covered with paper towel and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The golden outside gives way to a creamy filling. The leafy spinach brings a bright, somewhat earthy flavor, while the grated cheese provides a savory, savory creaminess. Feel free to swap the cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using leafy greens, wash it well, discarding any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Warm the oil in a pan over a medium heat and fry the onion and garlic cloves until softened, about 4 minutes. Remove from the stove.

Put the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir completely until incorporated. If the preparation seems too wet, add some more crumbs.

By hand, form the dough into oval croquettes slightly larger than a nut but more compact than an large egg, and set them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a level of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy completely, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a pot and cover with ample fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, including additional water to maintain the legumes covered if needed.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Warm 50% of the