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Keftedes me Prassa

Small fried croquettes, often known as keftedes, are a beloved speciality in Sephardic culinary traditions. These particular leek croquettes deliver a delicious blend of savory minced beef with the delicate, slightly sweet essence of leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and trim off the base and most of the green stalk. Chop in half along the length then into half-inch slices. Place in a deep frying pan and fill with water, then heat over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Mix well using your hands then shape a few tablespoonfuls into a croquette, shaping a bit. Set on a plate and proceed for the remaining of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is hot, fry the fritters in small groups until golden on each side. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a dish covered with absorbent paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a real pleasure. The golden crust reveals a smooth center. The fresh spinach adds a vibrant, slightly earthy note, while the cheese provides a rich, umami creaminess. It's possible to replace the cheesy element with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using raw spinach, rinse it well, removing any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium heat. Once wilted, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

If using thawed frozen spinach, thoroughly remove extra water.

Warm the oil in a pan over a medium flame and cook the onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir well until combined. If the mixture seems too loose, mix in some additional breadcrumbs.

Using your hands, mold the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and place them on a plate lined with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a amount of about half an inch. Fry the fritters a few at a time for 2–3 minutes per side, flipping so they are golden all over, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a pot and fill with enough fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring additional water to maintain the lentils submerged if required.

Stir in the burghul and continue cooking until tender. Strain the lentils and burghul thoroughly and set aside in a container.

Preheat a portion of the