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Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These wonderful leek croquettes deliver a flavorful blend of savory beef with the delicate, slightly sweet taste of leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Wash the leeks well and cut away the base and the bulk of the green tops. Cut in half longways then into 1.5cm slices. Transfer in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and spice liberally with pepper and salt. Stir completely using your palms then shape a several scoops into a ball, flattening a bit. Put on a plate and repeat for the remaining of the preparation.

Heat oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is ready, brown the croquettes in batches until crispy on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Remove the ready patties to a dish covered with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true delight. The golden exterior reveals a smooth center. The leafy spinach imparts a bright, somewhat earthy taste, while the dairy gives a savory, flavorful creaminess. You can substitute the dairy cheese with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it well, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a medium flame. Once softened, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until blended. If the dough looks too wet, add some extra breading.

Using your hands, shape the preparation into oval shapes a bit bigger than a nut but smaller than an chicken egg, and put them on a plate covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a level of about half an inch. Cook the croquettes a small batch for 2–3 minutes on both sides, rotating so they are crispy completely, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a highly healthy appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and fill with plenty of water. Cook over a moderate heat for about 20 minutes or until nearly done, including more water to maintain the lentils covered if needed.

Mix in the burghul and keep cooking until tender. Drain the mixture thoroughly and reserve in a bowl.

Heat 50% of the