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Keftedes me Prassa

Petite pan-fried croquettes, typically known as keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek croquettes offer a flavorful combination of hearty ground beef with the delicate, sweetly mild taste of tender leeks, and they are absolutely crave-worthy.

Makes 12

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

Wash the fresh leeks properly and remove the root ends and most of the green stalk. Chop lengthwise longways then into half-inch rounds. Place in a deep frying pan and submerge with water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Stir completely using your hands then mold a couple of scoops into a croquette, flattening a bit. Set on a platter and continue for the rest of the ingredients.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the fritters in batches until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Transfer the ready patties to a plate covered with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true treat. The golden exterior reveals a creamy center. The leafy spinach imparts a bright, somewhat natural note, while the dairy offers a deep, umami smoothness. It's possible to replace the dairy cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

When using leafy greens, rinse it well, discarding any stalks, and coarsely chop it into sizable portions. Put in a big pot with a little hot water over a medium heat. Once softened, remove in a colander for about a quarter hour, then press out any excess liquid and reserve.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Put the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine completely until blended. If the preparation seems too soft, add some more crumbs.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut shell but smaller than an egg, and set them on a plate topped with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a level of about half an inch. Fry the patties a small batch for 2–3 minutes per side, turning so they are crispy all over, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only flavorful but also a highly wholesome snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a pan and fill with enough fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding extra liquid to ensure the lentils submerged if needed.

Stir in the burghul and continue cooking until fully cooked. Strain the ingredients completely and put aside in a mixing bowl.

Preheat half of the