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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These wonderful leek patties present a delicious combination of savory ground beef with the gentle, mildly sweet flavour of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks well and cut away the root ends and the majority of the dark green parts. Cut into halves lengthways then into half-inch pieces. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and spice and spice well with seasoning. Stir completely using your hands then mold a few tablespoonfuls into a croquette, shaping a bit. Put on a plate and repeat for the rest of the mixture.

Warm olive oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the croquettes in small batches until crispy on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a true treat. The crispy exterior opens up to a creamy filling. The fresh spinach imparts a fresh, somewhat earthy note, while the cheese gives a deep, savory smoothness. Feel free to swap the cheesy element with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a little water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then press out any extra water and reserve.

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

Heat the olive oil in a frying pan over a moderate heat and saute the diced onion and garlic until softened, about 4 minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Combine thoroughly until combined. If the mixture seems too soft, incorporate some extra breadcrumbs.

With your fingers, form the dough into oval shapes somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a depth of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are crispy completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pot and fill with plenty of fresh water. Boil over a medium flame for about 20 minutes or until partially softened, including additional water to keep the lentils immersed if necessary.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul completely and set aside in a bowl.

Preheat half of the