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Keftedes me Prassa

Petite pan-fried croquettes, often known as keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek patties deliver a flavorful fusion of rich beef with the gentle, sweetly mild flavour of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the fresh leeks properly and trim off the root ends and most of the green stalk. Chop in half longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor well with seasoning. Stir completely using your fingers then shape a several tablespoonfuls into a patty, flattening a little. Put on a platter and proceed for the balance of the preparation.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is ready, cook the patties in small batches until golden on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a dish topped with absorbent paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a real treat. The golden crust reveals a creamy center. The spinach brings a vibrant, somewhat green note, while the grated cheese gives a savory, savory smoothness. You can substitute the cheese with boiled, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using leafy greens, wash it carefully, removing any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a small amount liquid over a moderate heat. Once cooked, remove in a colander for about 15 mins, then remove any excess liquid and put aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a skillet over a moderate heat and fry the onion and garlic cloves until translucent, about four minutes. Take off the heat.

Combine the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix well until incorporated. If the mixture seems too wet, incorporate some extra breading.

Using your hands, shape the preparation into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and place them on a tray lined with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about 1cm. Brown the patties a handful for 2–3 minutes each side, rotating so they are golden completely, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a extremely nutritious snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Put the brown lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, including extra liquid to maintain the lentils submerged if required.

Mix in the burghul and keep cooking until tender. Drain the ingredients well and reserve in a container.

Heat half of the