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Keftedes me Prassa

Petite pan-fried patties, typically known as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a flavorful combination of savory minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Makes 12

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

Clean the green leeks properly and remove the root ends and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and fill with water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and season liberally with salt and pepper. Mix thoroughly using your hands then shape a couple of scoops into a croquette, shaping a slightly. Set on a tray and continue for the remaining of the preparation.

Preheat oil in a skillet to a depth of about 2cm over a medium flame. When the oil is hot, fry the patties in small batches until golden on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the ready patties to a dish lined with kitchen paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a real pleasure. The golden crust reveals a soft center. The fresh spinach brings a bright, slightly green flavor, while the dairy provides a savory, umami richness. Feel free to swap the dairy cheese with boiled, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a colander for about 15 minutes, then remove any excess liquid and set aside.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a pan over a medium heat and fry the onion and garlic until softened, about four minutes. Take off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until blended. If the dough looks too soft, add some more breadcrumbs.

With your fingers, mold the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a tray covered with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes per side, turning so they are golden everywhere, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a extremely wholesome bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with enough water. Boil over a medium heat for about 20 mins or until almost cooked, pouring more water to maintain the legumes immersed if necessary.

Add the burghul and continue cooking until tender. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Warm half of the