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Keftedes me Prassa

Bite-sized pan-fried patties, typically known as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a flavorful combination of savory minced beef with the subtle, mildly sweet taste of leeks, rendering them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks carefully and trim off the base and the majority of the dark green parts. Chop lengthwise lengthways then into half-inch rounds. Transfer in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season generously with salt and pepper. Combine well using your hands then mold a couple of spoonfuls into a patty, flattening a little. Place on a plate and repeat for the balance of the preparation.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the patties in small groups until crispy on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the cooked croquettes to a tray lined with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a real delight. The crunchy exterior opens up to a creamy center. The spinach adds a vibrant, moderately green note, while the grated cheese provides a rich, flavorful creaminess. It's possible to replace the cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

When using leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Place in a deep pan with a bit of water over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then press out any extra water and set aside.

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

Preheat the cooking oil in a skillet over a medium flame and saute the diced onion and garlic until translucent, about a few minutes. Turn off the heat.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine well until combined. If the mixture seems too soft, add some more crumbs.

Using your hands, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an egg, and place them on a tray lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown completely, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only tasty but also a highly nutritious bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a pot and submerge with enough fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring additional water to ensure the pulses covered if necessary.

Add the bulgur wheat and proceed cooking until tender. Strain the ingredients thoroughly and reserve in a mixing bowl.

Preheat a portion of the