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Keftedes me Prassa

Bite-sized crispy croquettes, often called keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These leek fritters deliver a flavorful combination of savory beef with the subtle, slightly sweet flavour of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks properly and cut away the root ends and most of the green tops. Chop in half along the length then into half-inch slices. Put in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with salt and pepper. Stir completely using your hands then shape a few tablespoonfuls into a patty, pressing a little. Place on a tray and proceed for the balance of the preparation.

Warm olive oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is sizzling, cook the fritters in small batches until crispy on all sides. (Do not fill the frying pan as this drops the heat of the oil.) Take out the cooked croquettes to a plate covered with absorbent paper and allow to rest.

Present with fresh lemon.

Spinach Patties

These spinach and cheese patties are a true treat. The crunchy outside reveals a creamy filling. The leafy spinach brings a fresh, somewhat earthy flavor, while the dairy offers a savory, umami creaminess. You can substitute the cheesy element with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, clean it well, discarding any tough stems, and cut into it into sizable portions. Put in a deep pan with a small amount hot water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly remove excess liquid.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic until softened, about a few minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Stir well until incorporated. If the dough looks too soft, add some more crumbs.

By hand, shape the preparation into oval croquettes slightly larger than a walnut but smaller than an egg, and place them on a baking sheet covered with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Brown the croquettes a handful for two to three minutes each side, flipping so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and submerge with plenty of fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the pulses submerged if necessary.

Stir in the cracked wheat and continue cooking until softened. Strain the ingredients well and reserve in a mixing bowl.

Preheat 50% of the