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Keftedes me Prassa

Small crispy croquettes, often called keftedes, represent a beloved speciality in Sephardic culinary traditions. These leek patties offer a delicious combination of rich beef with the subtle, slightly sweet essence of fresh leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and remove the roots and the bulk of the green tops. Slice into halves along the length then into 1.5cm pieces. Transfer in a deep frying pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and spice liberally with salt and pepper. Stir completely using your palms then shape a couple of scoops into a croquette, shaping a little. Place on a platter and proceed for the remaining of the ingredients.

Warm olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the croquettes in batches until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the finished patties to a tray covered with paper towel and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a genuine pleasure. The crunchy crust opens up to a soft center. The leafy spinach imparts a bright, slightly green note, while the dairy provides a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using leafy greens, rinse it well, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium heat. Once softened, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and cook the chopped onion and garlic until translucent, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the dough looks too soft, add some more breadcrumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a plate covered with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a level of about 1 centimeter. Brown the fritters a small batch for two to three minutes each side, turning so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a pot and cover with plenty of fresh water. Boil over a medium flame for about 20 minutes or until nearly done, including additional water to maintain the pulses submerged if necessary.

Mix in the burghul and proceed cooking until softened. Drain the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the