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Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly called keftedes, stand as a treasured signature dish in Sephardic cuisine. These leek croquettes present a flavorful fusion of rich minced beef with the delicate, sweetly mild taste of leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the roots and the majority of the green stalk. Cut in half longways then into half-inch pieces. Put in a large skillet and fill with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and spice and season generously with pepper and salt. Mix well using your palms then shape a few scoops into a patty, pressing a bit. Put on a plate and proceed for the remaining of the preparation.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the croquettes in small groups until crispy on all sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the cooked patties to a tray covered with kitchen paper and let to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a real treat. The crunchy exterior opens up to a smooth filling. The leafy spinach adds a vibrant, slightly earthy flavor, while the cheese provides a rich, flavorful smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to accompany

If using leafy greens, wash it well, discarding any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount water over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir completely until combined. If the preparation appears too soft, mix in some extra breading.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and set them on a plate topped with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a highly wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Add the dry lentils in a pan and fill with ample water. Cook over a moderate heat for about 20 minutes or until partially softened, adding more water to ensure the legumes submerged if needed.

Stir in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul completely and set aside in a container.

Preheat half of the