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Keftedes me Prassa

Small crispy fritters, often known as keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These wonderful leek croquettes deliver a tasty combination of rich minced beef with the gentle, slightly sweet essence of leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks well and trim off the roots and the majority of the dark green parts. Chop lengthwise longways then into half-inch rounds. Transfer in a deep frying pan and cover with cold water, then heat over a medium flame for about 20 minutes or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Combine thoroughly using your hands then form a couple of scoops into a patty, pressing a bit. Place on a plate and continue for the rest of the ingredients.

Heat cooking oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is hot, fry the patties in small batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the cooked croquettes to a tray covered with paper towel and permit to drain.

Offer with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a true treat. The golden crust reveals a creamy interior. The spinach brings a vibrant, moderately natural flavor, while the cheese gives a savory, flavorful creaminess. You can substitute the cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

If using raw spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, carefully press out extra water.

Preheat the olive oil in a pan over a medium flame and saute the chopped onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation appears too wet, add some additional breadcrumbs.

With your fingers, form the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a plate lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a amount of about 1 centimeter. Fry the patties a handful for a couple of minutes each side, flipping so they are golden everywhere, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with ample water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to maintain the lentils immersed if needed.

Mix in the burghul and proceed cooking until softened. Strain the mixture thoroughly and reserve in a mixing bowl.

Warm half of the