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Keftedes me Prassa

Petite pan-fried patties, commonly referred to as keftedes, are a cherished signature dish in Sephardic cooking. These wonderful leek croquettes deliver a flavorful blend of hearty minced beef with the subtle, slightly sweet taste of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the leeks well and remove the base and most of the dark green parts. Chop in half lengthways then into half-inch pieces. Transfer in a deep pan and fill with fresh water, then heat over a medium flame for about 20 mins or until softened.

Drain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Mix thoroughly using your palms then form a several tablespoonfuls into a ball, shaping a bit. Place on a tray and continue for the remaining of the mixture.

Heat olive oil in a pan to a level of about 2cm over a medium flame. When the heated oil is hot, cook the fritters in small batches until golden on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the ready croquettes to a plate lined with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a true pleasure. The crispy crust reveals a soft center. The leafy spinach brings a vibrant, moderately natural note, while the dairy gives a deep, umami smoothness. Feel free to swap the cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

If using raw spinach, wash it thoroughly, discarding any hard stems, and cut into it into big pieces. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, remove in a sieve for about 15 mins, then remove any remaining moisture and put aside.

If using thawed frozen spinach, completely squeeze out extra water.

Heat the oil in a skillet over a moderate heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a container and spice with salt and pepper. Stir thoroughly until blended. If the mixture seems too soft, mix in some extra breading.

With your fingers, shape the dough into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and place them on a tray lined with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a amount of about 1cm. Cook the patties a few at a time for two to three minutes on both sides, turning so they are golden all over, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

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

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pan and submerge with ample water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding additional water to keep the pulses submerged if necessary.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Warm a portion of the