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Keftedes me Prassa

Petite fried croquettes, commonly called keftedes, represent a cherished signature dish in Sephardic culinary traditions. These particular leek patties offer a tasty combination of rich minced beef with the gentle, mildly sweet flavour of leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks properly and remove the root ends and the bulk of the green tops. Chop into halves along the length then into half-inch rounds. Put in a deep frying pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor well with seasoning. Stir completely using your palms then shape a few spoonfuls into a croquette, shaping a slightly. Set on a platter and continue for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until crispy on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the finished patties to a plate topped with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a true pleasure. The crispy crust gives way to a soft filling. The fresh spinach imparts a fresh, somewhat natural note, while the cheese provides a deep, flavorful smoothness. You can substitute the dairy cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to garnish

When using leafy greens, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a little water over a medium heat. Once cooked, remove in a strainer for about 15 mins, then remove any remaining moisture and put aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until softened, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the mixture looks too wet, incorporate some extra crumbs.

Using your hands, shape the mixture into elongated patties slightly larger than a walnut shell but more compact than an egg, and set them on a plate covered with baking paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, heat olive oil to a depth of about 1cm. Brown the patties a few at a time for 2–3 minutes on both sides, turning so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a extremely nutritious bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pan and fill with enough fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the pulses immersed if needed.

Mix in the burghul and proceed cooking until fully cooked. Drain the mixture thoroughly and set aside in a container.

Preheat half of the