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Keftedes me Prassa

Petite fried fritters, commonly referred to as keftedes, are a beloved speciality in Sephardic culinary traditions. These leek patties deliver a flavorful combination of hearty ground beef with the delicate, sweetly mild essence of leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and remove the base and most of the green tops. Cut into halves longways then into half-inch slices. Put in a large skillet and submerge with water, then cook over a medium heat for about twenty minutes or until tender.

Drain the leeks and put in a big bowl with the minced beef, eggs, crumbs, dill, parsley and paprika and season well with pepper and salt. Mix well using your hands then shape a couple of scoops into a croquette, pressing a bit. Place on a plate and repeat for the remaining of the mixture.

Warm oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the finished patties to a dish lined with paper towel and let to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a real delight. The golden crust opens up to a creamy center. The leafy spinach adds a bright, somewhat earthy flavor, while the cheese provides a savory, flavorful richness. You can substitute the dairy cheese with steamed, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

For raw spinach, clean it carefully, getting rid of any stalks, and roughly chop it into big pieces. Place in a deep pan with a bit of hot water over a medium flame. Once cooked, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Preheat the oil in a frying pan over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Combine well until combined. If the mixture looks too wet, incorporate some additional crumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a nut but smaller than an egg, and set them on a baking sheet topped with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes each side, turning so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly wholesome appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a saucepan and cover with enough water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring additional water to ensure the lentils immersed if necessary.

Add the cracked wheat and proceed cooking until tender. Strain the mixture thoroughly and set aside in a container.

Warm a portion of the