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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a treasured signature dish in Sephardic culinary traditions. These wonderful leek croquettes offer a tasty combination of savory minced beef with the gentle, sweetly mild essence of leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and remove the root ends and the bulk of the green tops. Cut in half lengthways then into half-inch rounds. Transfer in a deep pan and cover with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and flavor liberally with seasoning. Combine thoroughly using your palms then shape a couple of spoonfuls into a ball, shaping a little. Place on a platter and repeat for the balance of the preparation.

Heat cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is ready, cook the fritters in small groups until golden brown on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the cooked patties to a dish covered with kitchen paper and permit to cool.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese fritters are a real treat. The crispy exterior gives way to a creamy filling. The spinach imparts a bright, slightly earthy taste, while the dairy offers a rich, flavorful smoothness. Feel free to swap the cheesy element with steamed, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, wash it well, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a big pot with a small amount liquid over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and cook the onion and garlic until softened, about a few minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Combine well until incorporated. If the mixture seems too soft, incorporate some extra breading.

By hand, mold the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a tray lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a depth of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Add the brown lentils in a pan and cover with plenty of water. Boil over a medium flame for about 20 minutes or until partially softened, adding additional water to ensure the lentils immersed if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients well and reserve in a mixing bowl.

Heat half of the