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Keftedes me Prassa

Petite fried patties, typically called keftedes, stand as a treasured signature dish in Sephardic cooking. These particular leek croquettes present a tasty fusion of rich ground beef with the gentle, mildly sweet essence of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to serve

Wash the green leeks carefully and remove the base and most of the green tops. Cut in half along the length then into half-inch slices. Put in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Combine well using your palms then mold a couple of scoops into a ball, shaping a little. Set on a plate and continue for the rest of the preparation.

Preheat cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, brown the patties in small groups until crispy on both sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Transfer the cooked croquettes to a plate covered with paper towel and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a true treat. The golden exterior opens up to a soft interior. The spinach brings a vibrant, somewhat green taste, while the grated cheese offers a savory, flavorful richness. You can substitute the dairy cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to serve

If using fresh spinach, wash it carefully, removing any stalks, and cut into it into large chunks. Transfer in a deep pan with a little water over a medium flame. Once softened, strain in a colander for about 15 minutes, then remove any extra water and reserve.

For previously frozen spinach, completely squeeze out excess liquid.

Heat the cooking oil in a skillet over a medium heat and saute the chopped onion and garlic until softened, about 4 minutes. Turn off the flame.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a large bowl and season with seasoning. Stir well until combined. If the preparation appears too loose, incorporate some extra crumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and set them on a plate covered with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat olive oil to a amount of about half an inch. Cook the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only delicious but also a extremely healthy snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, adding more water to keep the legumes covered if required.

Mix in the burghul and keep cooking until tender. Remove the water from the ingredients well and put aside in a mixing bowl.

Preheat a portion of the