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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, are a treasured speciality in Sephardic culinary traditions. These leek fritters offer a tasty combination of rich beef with the delicate, slightly sweet essence of tender leeks, rendering them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the base and the majority of the green tops. Chop into halves lengthways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and flavor generously with seasoning. Stir thoroughly using your hands then shape a couple of scoops into a ball, shaping a slightly. Set on a plate and proceed for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, brown the croquettes in small batches until crispy on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Remove the finished fritters to a dish topped with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a true delight. The crunchy crust gives way to a creamy center. The leafy spinach adds a vibrant, slightly green taste, while the cheese gives a savory, flavorful creaminess. It's possible to replace the dairy cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

For leafy greens, wash it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then press out any extra water and put aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a pan over a medium heat and fry the onion and garlic cloves until tender, about four minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and flavor with seasoning. Mix completely until combined. If the dough appears too wet, incorporate some additional breading.

Using your hands, form the preparation into oval croquettes a bit bigger than a walnut but smaller than an large egg, and put them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a level of about half an inch. Cook the croquettes a handful for two to three minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a extremely healthy snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and cover with enough water. Simmer over a medium heat for about twenty minutes or until partially softened, adding additional water to maintain the legumes immersed if needed.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Heat a portion of the