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Keftedes me Prassa

Small pan-fried croquettes, commonly referred to as keftedes, represent a cherished delicacy in Sephardic culinary traditions. These particular leek fritters deliver a flavorful fusion of hearty ground beef with the delicate, sweetly mild taste of leeks, rendering them absolutely crave-worthy.

Produces 12

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

Thoroughly wash the leeks well and remove the base and most of the dark green parts. Chop lengthwise longways then into half-inch rounds. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir thoroughly using your hands then mold a several scoops into a croquette, shaping a slightly. Place on a plate and proceed for the remaining of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, brown the fritters in small groups until crispy on all sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Transfer the finished patties to a tray topped with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a true delight. The golden outside reveals a soft interior. The spinach imparts a bright, moderately natural taste, while the cheese offers a savory, umami richness. Feel free to swap the cheese with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, wash it carefully, discarding any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a bit of liquid over a medium flame. Once softened, remove in a strainer for about 15 mins, then remove any extra water and set aside.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Heat the oil in a pan over a moderate heat and cook the diced onion and garlic cloves until tender, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the mixture seems too wet, add some additional breading.

By hand, shape the dough into elongated patties slightly larger than a nut but smaller than an chicken egg, and place them on a baking sheet covered with baking paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden brown completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a pot and submerge with enough cold water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring more water to maintain the lentils submerged if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Warm 50% of the