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Keftedes me Prassa

Petite crispy patties, commonly known as keftedes, are a cherished delicacy in Sephardic culinary traditions. These leek croquettes present a delicious blend of savory minced beef with the subtle, slightly sweet essence of leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the green leeks properly and trim off the root ends and most of the green tops. Cut lengthwise lengthways then into half-inch pieces. Place in a large skillet and submerge with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and season well with salt and pepper. Mix well using your fingers then mold a few scoops into a ball, shaping a bit. Put on a tray and continue for the balance of the preparation.

Warm oil in a pan to a depth of about 2cm over a moderate heat. When the oil is ready, brown the fritters in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the ready patties to a tray topped with paper towel and let to drain.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The crunchy crust reveals a creamy interior. The spinach brings a bright, somewhat green note, while the dairy offers a savory, savory richness. Feel free to swap the cheese with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

For fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Place in a big pot with a little water over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, completely remove unwanted moisture.

Heat the olive oil in a pan over a medium heat and cook the onion and minced garlic until tender, about a few minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a container and season with seasoning. Combine thoroughly until incorporated. If the preparation seems too loose, incorporate some additional breading.

By hand, mold the mixture into elongated patties a bit bigger than a walnut but more compact than an large egg, and place them on a tray lined with baking paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for two to three minutes per side, turning so they are crispy everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and fill with plenty of water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the pulses submerged if required.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Preheat a portion of the