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Keftedes me Prassa

Petite crispy croquettes, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These leek patties deliver a tasty combination of hearty ground beef with the delicate, sweetly mild taste of tender leeks, making them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the base and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Transfer in a large skillet and cover with cold water, then cook over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor well with seasoning. Combine completely using your fingers then form a couple of tablespoonfuls into a croquette, shaping a slightly. Place on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is hot, brown the croquettes in small groups until golden brown on both sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Remove the cooked fritters to a tray lined with paper towel and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real pleasure. The golden crust opens up to a smooth interior. The leafy spinach imparts a bright, slightly earthy note, while the grated cheese offers a deep, umami creaminess. Feel free to swap the cheesy element with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

For raw spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into big pieces. Place in a big pot with a little liquid over a medium heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any extra water and put aside.

When working with defrosted spinach, completely remove unwanted moisture.

Preheat the olive oil in a pan over a medium flame and fry the chopped onion and garlic cloves until tender, about a few minutes. Turn off the flame.

Place the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Stir completely until incorporated. If the preparation appears too loose, add some more crumbs.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and put them on a tray covered with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, heat oil to a level of about 1cm. Cook the patties a handful for a couple of minutes each side, flipping so they are golden brown completely, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only delicious but also a highly wholesome bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a pot and submerge with enough water. Boil over a medium flame for about 20 minutes or until partially softened, pouring more water to keep the pulses submerged if needed.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients well and reserve in a container.

Preheat 50% of the