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Keftedes me Prassa

Small pan-fried patties, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a flavorful fusion of hearty minced beef with the gentle, sweetly mild essence of fresh leeks, and they are truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks carefully and remove the root ends and most of the green stalk. Slice lengthwise along the length then into half-inch pieces. Place in a deep frying pan and submerge with water, then heat over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and season liberally with pepper and salt. Stir completely using your fingers then mold a few scoops into a ball, shaping a slightly. Place on a platter and continue for the balance of the mixture.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the croquettes in batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Take out the cooked patties to a dish topped with paper towel and let to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a true treat. The crispy exterior opens up to a smooth interior. The leafy spinach imparts a bright, slightly earthy note, while the cheese provides a deep, umami creaminess. It's possible to replace the cheesy element with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, removing any tough stems, and cut into it into big pieces. Place in a deep pan with a small amount water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, completely remove extra water.

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

Place the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until combined. If the dough seems too soft, incorporate some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes slightly larger than a walnut shell but more compact than an egg, and put them on a plate covered with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Cook the fritters a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a pot and submerge with plenty of cold water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the legumes immersed if required.

Mix in the bulgur wheat and keep cooking until tender. Strain the mixture thoroughly and put aside in a mixing bowl.

Warm 50% of the