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Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, stand as a treasured delicacy in Sephardic cuisine. These wonderful leek croquettes present a delicious fusion of savory ground beef with the delicate, sweetly mild flavour of tender leeks, and they are truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the leeks well and remove the root ends and most of the dark green parts. Slice lengthwise longways then into half-inch rounds. Place in a large skillet and cover with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and flavor generously with salt and pepper. Stir completely using your fingers then mold a several scoops into a ball, flattening a bit. Place on a platter and repeat for the balance of the ingredients.

Heat oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is ready, fry the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the ready patties to a dish covered with paper towel and permit to cool.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a real pleasure. The golden exterior reveals a smooth filling. The spinach brings a vibrant, moderately green note, while the cheese provides a rich, umami smoothness. You can substitute the cheese with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, removing any hard stems, and cut into it into large chunks. Place in a deep pan with a bit of water over a medium heat. Once softened, drain in a strainer for about a quarter hour, then remove any extra water and reserve.

If using previously frozen spinach, thoroughly press out excess liquid.

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

Put the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine well until blended. If the preparation looks too wet, mix in some more breading.

With your fingers, form the mixture into elongated patties somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a amount of about 1cm. Fry the patties a handful for two to three minutes each side, rotating so they are crispy all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to accompany

Add the lentils in a pan and cover with ample fresh water. Boil over a medium heat for about 20 minutes or until partially softened, pouring additional water to keep the legumes immersed if required.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients completely and put aside in a container.

Heat a portion of the