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Keftedes me Prassa

Small pan-fried patties, typically called keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These leek croquettes present a flavorful fusion of savory minced beef with the delicate, mildly sweet taste of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the root ends and the bulk of the green tops. Cut lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and cover with cold water, then heat over a medium flame for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and spice generously with seasoning. Stir thoroughly using your fingers then shape a several tablespoonfuls into a ball, pressing a slightly. Set on a tray and proceed for the remaining of the mixture.

Preheat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, fry the croquettes in small groups until golden on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Take out the finished croquettes to a plate covered with paper towel and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine delight. The golden exterior reveals a creamy interior. The fresh spinach imparts a fresh, slightly natural flavor, while the cheese offers a savory, savory richness. It's possible to replace the dairy cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it well, removing any tough stems, and cut into it into sizable portions. Place in a big pot with a small amount hot water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Stir completely until incorporated. If the preparation looks too soft, mix in some additional breadcrumbs.

By hand, mold the dough into elongated patties slightly larger than a walnut but less bulky than an egg, and put them on a baking sheet topped with baking paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, warm oil to a amount of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, flipping so they are golden everywhere, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully nutritious bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 mins or until nearly done, adding more water to maintain the legumes immersed if needed.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the