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Keftedes me Prassa

Small fried patties, often called keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These leek croquettes deliver a flavorful combination of hearty beef with the gentle, slightly sweet taste of fresh leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the leeks carefully and trim off the base and the majority of the dark green parts. Cut into halves longways then into 1.5cm rounds. Place in a deep pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and season generously with salt and pepper. Stir well using your fingers then form a several scoops into a patty, pressing a slightly. Set on a plate and proceed for the remaining of the ingredients.

Heat oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the cooked patties to a tray topped with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a true delight. The golden exterior reveals a soft center. The fresh spinach brings a fresh, somewhat green taste, while the cheese provides a rich, flavorful richness. It's possible to replace the cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, wash it well, removing any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a little hot water over a medium heat. Once cooked, strain in a colander for about 15 mins, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly remove excess liquid.

Preheat the olive oil in a pan over a medium flame and cook the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Combine well until incorporated. If the dough looks too loose, mix in some extra breading.

With your fingers, mold the mixture into oval croquettes somewhat larger than a nut but smaller than an egg, and put them on a plate lined with baking paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a amount of about half an inch. Cook the patties a few at a time for 2–3 minutes each side, turning so they are golden all over, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a highly wholesome appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, adding more water to maintain the legumes immersed if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients thoroughly and set aside in a mixing bowl.

Warm 50% of the