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Keftedes me Prassa

Petite crispy croquettes, often referred to as keftedes, are a treasured delicacy in Sephardic cuisine. These wonderful leek croquettes offer a delicious combination of savory minced beef with the gentle, mildly sweet essence of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and cut away the base and the majority of the green tops. Slice into halves along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with fresh water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and season liberally with salt and pepper. Mix well using your fingers then shape a several scoops into a patty, shaping a bit. Set on a tray and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the finished croquettes to a dish covered with kitchen paper and allow to rest.

Present with lemon wedges.

Spinach Patties

These cheesy spinach patties are a real pleasure. The crispy exterior reveals a soft interior. The spinach imparts a vibrant, slightly natural note, while the cheese offers a savory, umami creaminess. Feel free to swap the cheesy element with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

For leafy greens, rinse it well, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

For defrosted spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a pan over a moderate heat and fry the onion and minced garlic until tender, about a few minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a container and flavor with pepper and salt. Stir thoroughly until blended. If the dough seems too wet, add some extra breadcrumbs.

By hand, form the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and place them on a tray covered with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a amount of about half an inch. Cook the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy completely, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a extremely healthy appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and cover with enough cold water. Cook over a medium heat for about 20 minutes or until nearly done, adding extra liquid to maintain the lentils covered if necessary.

Stir in the burghul and proceed cooking until softened. Strain the mixture completely and reserve in a bowl.

Heat 50% of the