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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically referred to as keftedes, represent a treasured signature dish in Sephardic culinary traditions. These wonderful leek croquettes offer a delicious combination of hearty minced beef with the delicate, slightly sweet essence of leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and remove the base and the majority of the dark green parts. Chop in half along the length then into half-inch slices. Put in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Mix well using your palms then shape a couple of scoops into a croquette, pressing a bit. Put on a plate and repeat for the balance of the ingredients.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in batches until crispy on all sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Transfer the cooked patties to a plate lined with kitchen paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach patties are a true delight. The crispy outside opens up to a creamy filling. The leafy spinach imparts a fresh, moderately natural taste, while the cheese provides a savory, savory smoothness. It's possible to replace the dairy cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

For fresh spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount water over a medium heat. Once softened, remove in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with previously frozen spinach, completely press out excess liquid.

Preheat the olive oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until incorporated. If the mixture looks too soft, incorporate some additional crumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a baking sheet lined with wax paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a level of about half an inch. Cook the patties a handful for two to three minutes on both sides, flipping so they are crispy completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely wholesome bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, including extra liquid to keep the legumes covered if required.

Add the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat 50% of the