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Keftedes me Prassa

Petite pan-fried croquettes, commonly referred to as keftedes, stand as a treasured speciality in Sephardic cuisine. These leek croquettes deliver a flavorful combination of rich minced beef with the gentle, slightly sweet taste of leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Clean the green leeks properly and trim off the roots and the bulk of the green stalk. Cut in half lengthways then into half-inch rounds. Transfer in a deep frying pan and cover with water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice well with seasoning. Stir well using your palms then mold a several spoonfuls into a ball, flattening a slightly. Set on a platter and proceed for the remaining of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the croquettes in batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the ready croquettes to a dish topped with kitchen paper and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real treat. The crispy outside gives way to a smooth center. The fresh spinach adds a vibrant, slightly green note, while the dairy offers a rich, flavorful smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

When using raw spinach, wash it well, removing any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Heat the oil in a skillet over a medium flame and fry the diced onion and garlic until softened, about four minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the dough appears too wet, mix in some additional crumbs.

By hand, form the mixture into oval croquettes slightly larger than a nut but smaller than an large egg, and place them on a baking sheet topped with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a level of about half an inch. Cook the patties a small batch for a couple of minutes on both sides, flipping so they are golden all over, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully wholesome bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pan and fill with ample fresh water. Cook over a medium flame for about twenty minutes or until nearly done, including more water to keep the lentils covered if needed.

Add the burghul and keep cooking until tender. Strain the lentils and burghul completely and set aside in a mixing bowl.

Warm half of the