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Keftedes me Prassa

Small fried patties, commonly called keftedes, stand as a cherished signature dish in Sephardic cuisine. These particular leek croquettes offer a delicious blend of hearty ground beef with the gentle, slightly sweet flavour of leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks carefully and remove the root ends and most of the dark green parts. Cut in half along the length then into 1.5-centimeter slices. Place in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and spice and flavor well with salt and pepper. Mix well using your hands then form a several scoops into a ball, shaping a bit. Set on a plate and continue for the balance of the ingredients.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, fry the fritters in small batches until golden on both sides. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish covered with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a genuine delight. The golden exterior gives way to a creamy center. The fresh spinach adds a vibrant, moderately natural taste, while the cheese gives a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using defrosted spinach, completely press out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and fry the chopped onion and garlic until softened, about 4 minutes. Turn off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir completely until blended. If the mixture looks too soft, mix in some extra crumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and set them on a plate topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Add the lentils in a pot and submerge with ample water. Boil over a medium flame for about 20 mins or until partially softened, pouring more water to maintain the pulses submerged if needed.

Add the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Warm a portion of the