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Keftedes me Prassa

Small fried fritters, often referred to as keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These leek croquettes present a flavorful fusion of rich minced beef with the subtle, mildly sweet essence of tender leeks, making them truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks properly and trim off the base and the majority of the green tops. Chop lengthwise lengthways then into half-inch rounds. Put in a deep pan and fill with water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season generously with pepper and salt. Stir well using your hands then mold a few spoonfuls into a patty, flattening a slightly. Put on a platter and proceed for the balance of the preparation.

Heat oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, cook the fritters in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Remove the cooked croquettes to a plate covered with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real pleasure. The golden crust reveals a creamy filling. The spinach brings a fresh, slightly green taste, while the grated cheese gives a rich, savory smoothness. It's possible to replace the dairy cheese with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it carefully, discarding any stalks, and roughly chop it into big pieces. Place in a deep pan with a little water over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then remove any extra water and set aside.

If using previously frozen spinach, completely squeeze out extra water.

Preheat the oil in a skillet over a medium heat and saute the diced onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Put the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the mixture appears too soft, incorporate some more crumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut shell but smaller than an egg, and place them on a baking sheet covered with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the patties a small batch for 2–3 minutes on both sides, turning so they are crispy completely, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and submerge with ample water. Simmer over a medium flame for about twenty minutes or until partially softened, including more water to keep the pulses covered if required.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the mixture completely and set aside in a bowl.

Warm a portion of the