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Keftedes me Prassa

Petite pan-fried croquettes, typically referred to as keftedes, represent a beloved speciality in Sephardic cuisine. These wonderful leek fritters deliver a flavorful blend of hearty beef with the subtle, mildly sweet flavour of tender leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the base and the majority of the green stalk. Cut in half along the length then into 1.5-centimeter rounds. Put in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your palms then mold a few tablespoonfuls into a croquette, flattening a bit. Set on a platter and continue for the balance of the mixture.

Warm oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in small groups until crispy on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the ready croquettes to a tray covered with paper towel and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a genuine pleasure. The golden crust opens up to a smooth interior. The fresh spinach adds a fresh, moderately natural note, while the grated cheese offers a rich, flavorful smoothness. You can substitute the cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to garnish

When using raw spinach, rinse it carefully, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of hot water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Put the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with seasoning. Mix thoroughly until blended. If the preparation seems too wet, incorporate some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, warm oil to a amount of about half an inch. Fry the fritters a handful for two to three minutes per side, turning so they are golden all over, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and fill with plenty of water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring additional water to maintain the legumes covered if necessary.

Add the bulgur wheat and continue cooking until softened. Remove the water from the ingredients well and put aside in a bowl.

Warm half of the