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Keftedes me Prassa

Small crispy croquettes, typically known as keftedes, are a cherished speciality in Sephardic Jewish cooking. These wonderful leek fritters present a flavorful blend of hearty beef with the subtle, mildly sweet essence of tender leeks, making them truly addictive.

Produces 12

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

Clean the leeks well and cut away the base and most of the green stalk. Cut into halves lengthways then into 1.5cm rounds. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor liberally with seasoning. Mix thoroughly using your fingers then mold a several spoonfuls into a croquette, shaping a slightly. Set on a platter and proceed for the rest of the preparation.

Warm cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the croquettes in batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the finished fritters to a dish topped with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a real delight. The crispy crust opens up to a smooth center. The fresh spinach imparts a bright, moderately green taste, while the cheese offers a rich, umami richness. You can substitute the cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

For fresh spinach, rinse it well, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a bit of water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the heat.

Place the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Combine completely until blended. If the mixture looks too loose, add some extra breadcrumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes each side, rotating so they are golden brown completely, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only delicious but also a highly nutritious snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a pan and cover with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the pulses immersed if needed.

Stir in the burghul and keep cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the