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Keftedes me Prassa

Small pan-fried croquettes, often called keftedes, are a beloved speciality in Sephardic Jewish cuisine. These leek fritters present a flavorful blend of hearty minced beef with the delicate, sweetly mild essence of leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and cut away the base and most of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Place in a deep frying pan and cover with water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and flavor generously with salt and pepper. Mix well using your hands then form a couple of spoonfuls into a croquette, pressing a slightly. Put on a plate and proceed for the balance of the preparation.

Heat oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, brown the patties in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Transfer the finished patties to a dish lined with absorbent paper and allow to drain.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a real pleasure. The golden outside opens up to a creamy interior. The leafy spinach adds a vibrant, slightly green note, while the dairy provides a deep, umami richness. You can substitute the cheesy element with cooked, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

For raw spinach, clean it well, removing any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a little water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, completely press out excess liquid.

Warm the oil in a frying pan over a medium flame and fry the diced onion and garlic until softened, about 4 minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Combine thoroughly until blended. If the preparation seems too wet, mix in some more breading.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut but more compact than an large egg, and set them on a plate lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a level of about 1 centimeter. Fry the fritters a handful for two to three minutes on both sides, turning so they are golden everywhere, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a highly wholesome bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and fill with plenty of water. Boil over a moderate heat for about 20 minutes or until nearly done, including more water to ensure the pulses covered if needed.

Add the burghul and proceed cooking until softened. Drain the mixture well and put aside in a container.

Warm half of the