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Keftedes me Prassa

Bite-sized crispy croquettes, often called keftedes, are a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes offer a tasty fusion of rich beef with the gentle, sweetly mild flavour of tender leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and trim off the root ends and the majority of the dark green parts. Chop in half lengthways then into half-inch pieces. Put in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Mix thoroughly using your hands then shape a several scoops into a ball, pressing a bit. Set on a platter and continue for the rest of the mixture.

Warm cooking oil in a pan to a level of about 2cm over a medium heat. When the olive oil is hot, brown the patties in small batches until golden on each side. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the ready patties to a tray topped with absorbent paper and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a real delight. The golden outside reveals a smooth filling. The fresh spinach imparts a bright, somewhat natural note, while the grated cheese provides a savory, savory richness. You can substitute the dairy cheese with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

For leafy greens, wash it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then remove any excess liquid and set aside.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a pan over a moderate heat and cook the chopped onion and garlic until softened, about a few minutes. Take off the heat.

Combine the cooked spinach, fried onion and garlic, kefalotyri, ricotta, spice, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Stir thoroughly until blended. If the dough appears too loose, incorporate some additional breading.

With your fingers, mold the mixture into elongated patties a bit bigger than a nut but more compact than an large egg, and put them on a plate covered with wax paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, preheat oil to a amount of about 1cm. Cook the patties a small batch for two to three minutes per side, rotating so they are crispy completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these fritters are not only tasty but also a extremely healthy snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pot and cover with plenty of cold water. Cook over a medium flame for about twenty minutes or until almost cooked, adding more water to ensure the lentils immersed if needed.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the mixture well and set aside in a bowl.

Heat half of the