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Keftedes me Prassa

Petite fried croquettes, commonly referred to as keftedes, represent a treasured speciality in Sephardic cooking. These particular leek fritters present a delicious combination of rich ground beef with the delicate, mildly sweet taste of leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and trim off the root ends and most of the green stalk. Chop in half along the length then into half-inch pieces. Put in a deep pan and submerge with water, then simmer over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with seasoning. Mix well using your hands then shape a couple of tablespoonfuls into a patty, pressing a little. Place on a plate and repeat for the rest of the mixture.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is ready, fry the fritters in batches until crispy on both sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a plate topped with absorbent paper and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a true delight. The crispy outside opens up to a smooth interior. The leafy spinach brings a vibrant, somewhat green note, while the dairy offers a rich, savory smoothness. Feel free to swap the cheesy element with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, getting rid of any hard stems, and cut into it into sizable portions. Put in a big pot with a bit of hot water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

For defrosted spinach, completely remove unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and fry the chopped onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix well until combined. If the dough appears too loose, incorporate some extra crumbs.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and place them on a plate lined with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Cook the fritters a small batch for two to three minutes each side, turning so they are golden everywhere, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a highly nutritious snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, adding more water to maintain the legumes immersed if necessary.

Mix in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul well and put aside in a container.

Warm a portion of the