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Keftedes me Prassa

Small crispy croquettes, often known as keftedes, represent a cherished speciality in Sephardic culinary traditions. These wonderful leek croquettes present a tasty combination of savory minced beef with the gentle, slightly sweet essence of fresh leeks, and they are absolutely addictive.

Produces 12

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

Clean the green leeks carefully and trim off the roots and most of the green tops. Chop into halves along the length then into 1.5-centimeter rounds. Place in a deep pan and submerge with water, then heat over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and spice generously with pepper and salt. Combine thoroughly using your palms then form a few spoonfuls into a patty, shaping a little. Put on a platter and proceed for the remaining of the ingredients.

Preheat oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is ready, cook the croquettes in small batches until golden on each side. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Remove the ready fritters to a plate covered with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a true treat. The crunchy outside reveals a soft center. The leafy spinach imparts a fresh, somewhat natural taste, while the cheese offers a deep, umami richness. You can substitute the dairy cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to serve

When using leafy greens, clean it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, remove in a colander for about a quarter hour, then squeeze out any extra water and set aside.

If using thawed frozen spinach, carefully remove excess liquid.

Warm the oil in a skillet over a moderate heat and saute the diced onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Combine thoroughly until blended. If the preparation looks too soft, add some more breadcrumbs.

Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an egg, and put them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a level of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes each side, turning so they are golden completely, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a extremely healthy bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and cover with enough water. Cook over a medium heat for about 20 mins or until nearly done, including more water to ensure the lentils immersed if needed.

Add the burghul and continue cooking until tender. Remove the water from the ingredients completely and put aside in a container.

Heat a portion of the