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Keftedes me Prassa

Petite crispy fritters, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes present a tasty fusion of hearty ground beef with the subtle, sweetly mild taste of tender leeks, making them utterly crave-worthy.

Produces 12

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

Wash the green leeks properly and cut away the root ends and most of the dark green parts. Chop in half along the length then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and spice well with pepper and salt. Mix well using your hands then form a couple of spoonfuls into a croquette, flattening a bit. Place on a platter and repeat for the balance of the preparation.

Warm olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, cook the croquettes in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Transfer the cooked croquettes to a dish lined with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a genuine pleasure. The golden exterior reveals a soft center. The spinach brings a bright, slightly green note, while the grated cheese gives a savory, flavorful creaminess. Feel free to swap the dairy cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a big pot with a little liquid over a medium heat. Once wilted, drain in a strainer for about 15 mins, then press out any remaining moisture and put aside.

When working with previously frozen spinach, thoroughly remove extra water.

Heat the oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Place the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Combine thoroughly until combined. If the preparation looks too wet, add some more crumbs.

With your fingers, mold the dough into elongated patties a bit bigger than a walnut but less bulky than an large egg, and place them on a tray covered with baking paper. Cover and chill for at least one hour.

In a wide pan over medium heat, warm oil to a level of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, rotating so they are golden all over, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully healthy snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pot and submerge with plenty of water. Cook over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to ensure the legumes covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a mixing bowl.

Heat half of the