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Keftedes me Prassa

Bite-sized crispy croquettes, often called keftedes, stand as a beloved signature dish in Sephardic cuisine. These wonderful leek croquettes deliver a delicious fusion of rich minced beef with the gentle, sweetly mild taste of leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks well and cut away the root ends and the majority of the green stalk. Slice in half along the length then into 1.5-centimeter pieces. Place in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Combine thoroughly using your palms then shape a several spoonfuls into a patty, pressing a little. Set on a plate and proceed for the remaining of the preparation.

Heat olive oil in a frying pan to a level of about 2cm over a medium flame. When the oil is hot, cook the patties in batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Remove the finished croquettes to a dish lined with paper towel and permit to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a real delight. The crunchy outside gives way to a creamy interior. The fresh spinach brings a bright, slightly natural flavor, while the grated cheese provides a savory, savory creaminess. Feel free to swap the dairy cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For raw spinach, clean it carefully, discarding any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of hot water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

For defrosted spinach, carefully squeeze out extra water.

Preheat the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until tender, about a few minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and beaten eggs in a container and flavor with salt and pepper. Stir well until combined. If the preparation looks too soft, mix in some extra breading.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat oil to a level of about half an inch. Fry the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden brown completely, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only tasty but also a highly healthy appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and fill with plenty of fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring more water to ensure the lentils immersed if needed.

Mix in the cracked wheat and proceed cooking until tender. Strain the mixture thoroughly and set aside in a container.

Warm half of the