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Keftedes me Prassa

Bite-sized fried croquettes, typically called keftedes, are a beloved speciality in Sephardic culinary traditions. These particular leek croquettes present a delicious blend of rich beef with the delicate, sweetly mild taste of leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and cut away the roots and the bulk of the green tops. Chop in half longways then into 1.5cm rounds. Transfer in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until softened.

Drain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir well using your hands then form a couple of scoops into a croquette, pressing a little. Place on a tray and continue for the remaining of the ingredients.

Heat oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is hot, fry the fritters in small batches until crispy on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the cooked patties to a plate topped with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a real treat. The crispy exterior gives way to a soft center. The leafy spinach brings a vibrant, moderately earthy note, while the dairy offers a rich, savory creaminess. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to accompany

When using leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

If using thawed frozen spinach, carefully press out extra water.

Warm the oil in a skillet over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Take off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Stir completely until blended. If the dough seems too soft, mix in some additional breading.

By hand, mold the dough into elongated patties a bit bigger than a nut but smaller than an large egg, and set them on a baking sheet lined with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes per side, turning so they are crispy completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pot and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until nearly done, including extra liquid to keep the legumes immersed if necessary.

Add the bulgur wheat and proceed cooking until softened. Drain the mixture well and reserve in a mixing bowl.

Warm half of the