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Keftedes me Prassa

Petite fried croquettes, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek fritters present a tasty combination of hearty minced beef with the delicate, slightly sweet flavour of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Clean the leeks well and trim off the roots and the bulk of the dark green parts. Slice lengthwise longways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and flavor liberally with pepper and salt. Combine thoroughly using your hands then shape a couple of spoonfuls into a patty, pressing a slightly. Place on a platter and continue for the remaining of the mixture.

Preheat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, cook the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Take out the finished patties to a tray covered with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine treat. The golden crust opens up to a creamy interior. The fresh spinach imparts a vibrant, moderately natural flavor, while the cheese provides a rich, flavorful creaminess. You can substitute the dairy cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any extra water and put aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and cook the diced onion and minced garlic until translucent, about 4 minutes. Take off the stove.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with seasoning. Stir completely until combined. If the preparation looks too soft, add some extra breading.

By hand, shape the dough into elongated patties slightly larger than a walnut but more compact than an egg, and set them on a baking sheet topped with baking paper. Seal and cool for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes each side, flipping so they are crispy completely, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully healthy appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and submerge with plenty of fresh water. Cook over a moderate heat for about 20 mins or until partially softened, including more water to keep the lentils covered if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a container.

Preheat a portion of the