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Keftedes me Prassa

Bite-sized crispy fritters, commonly referred to as keftedes, stand as a treasured speciality in Sephardic culinary traditions. These wonderful leek croquettes present a tasty combination of rich ground beef with the gentle, mildly sweet essence of leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and remove the roots and the bulk of the dark green parts. Cut into halves lengthways then into 1.5-centimeter slices. Transfer in a large skillet and cover with water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season liberally with seasoning. Mix well using your hands then mold a few spoonfuls into a croquette, flattening a slightly. Set on a tray and continue for the balance of the mixture.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is hot, fry the croquettes in small batches until golden on each side. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the finished fritters to a dish lined with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a real delight. The crispy exterior opens up to a soft interior. The leafy spinach brings a bright, slightly earthy note, while the dairy gives a deep, savory creaminess. You can substitute the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it carefully, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a little hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until tender, about a few minutes. Remove from the heat.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until blended. If the dough appears too loose, mix in some additional crumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet topped with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a amount of about 1cm. Fry the croquettes a handful for 2–3 minutes each side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and submerge with plenty of water. Cook over a medium flame for about 20 minutes or until nearly done, including more water to ensure the lentils submerged if required.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the mixture well and put aside in a container.

Preheat half of the