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Keftedes me Prassa

Petite fried croquettes, typically called keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These particular leek croquettes offer a delicious fusion of savory beef with the gentle, sweetly mild taste of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks well and remove the root ends and the bulk of the green stalk. Slice lengthwise lengthways then into half-inch slices. Transfer in a large skillet and cover with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor well with seasoning. Mix completely using your fingers then form a several scoops into a ball, pressing a slightly. Set on a platter and proceed for the balance of the preparation.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, cook the croquettes in small batches until golden on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Transfer the cooked croquettes to a plate topped with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a genuine treat. The golden crust gives way to a smooth center. The leafy spinach brings a bright, slightly earthy flavor, while the grated cheese provides a savory, flavorful creaminess. It's possible to replace the cheese with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, clean it well, removing any hard stems, and cut into it into big pieces. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Stir thoroughly until incorporated. If the mixture appears too wet, incorporate some additional crumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut but smaller than an egg, and put them on a tray lined with baking paper. Seal and chill for at least one hour.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Fry the croquettes a small batch for two to three minutes each side, rotating so they are golden completely, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only delicious but also a wonderfully healthy bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Add the lentils in a pot and cover with plenty of cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, including extra liquid to ensure the pulses immersed if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the mixture completely and reserve in a bowl.

Warm 50% of the