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Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, stand as a cherished speciality in Sephardic cuisine. These wonderful leek patties present a flavorful combination of rich beef with the gentle, mildly sweet taste of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Wash the green leeks well and trim off the base and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter rounds. Place in a large skillet and submerge with water, then heat over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Stir thoroughly using your palms then shape a several scoops into a patty, shaping a little. Place on a tray and continue for the balance of the ingredients.

Heat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until crispy on both sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the cooked fritters to a dish topped with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine treat. The crunchy exterior opens up to a smooth interior. The leafy spinach brings a fresh, slightly natural flavor, while the grated cheese provides a savory, flavorful creaminess. You can substitute the dairy cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

For raw spinach, rinse it thoroughly, removing any hard stems, and cut into it into large chunks. Put in a big pot with a small amount water over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

If using defrosted spinach, carefully press out extra water.

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

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the dough seems too loose, incorporate some extra crumbs.

With your fingers, form the mixture into elongated patties somewhat larger than a nut but smaller than an egg, and put them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about 1cm. Fry the croquettes a handful for 2–3 minutes per side, turning so they are golden completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a extremely healthy snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and submerge with ample fresh water. Cook over a medium heat for about 20 mins or until partially softened, including more water to keep the lentils covered if needed.

Add the bulgur wheat and keep cooking until tender. Remove the water from the mixture well and set aside in a container.

Warm a portion of the