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Keftedes me Prassa

Petite crispy fritters, commonly referred to as keftedes, stand as a beloved speciality in Sephardic cooking. These particular leek fritters present a tasty blend of hearty beef with the subtle, sweetly mild flavour of tender leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and cut away the roots and most of the dark green parts. Slice in half lengthways then into half-inch pieces. Transfer in a large skillet and cover with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice liberally with seasoning. Mix completely using your hands then form a several spoonfuls into a croquette, pressing a bit. Set on a tray and proceed for the remaining of the mixture.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is hot, fry the patties in small groups until crispy on all sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Transfer the cooked patties to a dish lined with absorbent paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The crispy exterior gives way to a soft interior. The spinach imparts a bright, somewhat earthy taste, while the cheese provides a savory, savory smoothness. You can substitute the cheesy element with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, wash it carefully, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium heat. Once softened, remove in a sieve for about 15 mins, then remove any remaining moisture and set aside.

For defrosted spinach, completely remove unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and cook the onion and garlic until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Stir well until combined. If the dough seems too wet, incorporate some additional breadcrumbs.

By hand, mold the dough into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and put them on a baking sheet covered with baking paper. Wrap and cool for at least one hour.

In a big skillet over medium heat, preheat oil to a amount of about 1cm. Brown the patties a few at a time for 2–3 minutes per side, turning so they are golden all over, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and submerge with plenty of cold water. Boil over a medium heat for about twenty minutes or until almost cooked, adding additional water to maintain the pulses immersed if needed.

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

Preheat half of the