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Keftedes me Prassa

Small fried patties, commonly called keftedes, stand as a beloved speciality in Sephardic culinary traditions. These particular leek fritters present a delicious fusion of rich minced beef with the delicate, mildly sweet flavour of leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and remove the root ends and the bulk of the green stalk. Slice lengthwise longways then into half-inch pieces. Place in a deep frying pan and cover with water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Stir thoroughly using your fingers then mold a several tablespoonfuls into a ball, shaping a slightly. Set on a tray and continue for the balance of the ingredients.

Preheat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the patties in small batches until crispy on each side. (Do not fill the pan as this reduces the temperature of the cooking oil.) Remove the cooked croquettes to a dish lined with paper towel and let to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a true pleasure. The golden crust opens up to a creamy center. The spinach adds a fresh, somewhat natural flavor, while the dairy offers a savory, savory creaminess. It's possible to replace the cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

If using leafy greens, clean it thoroughly, removing any hard stems, and cut into it into large chunks. Put in a large saucepan with a small amount liquid over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then remove any excess liquid and put aside.

When working with defrosted spinach, completely squeeze out excess liquid.

Preheat the oil in a pan over a medium flame and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Stir thoroughly until incorporated. If the mixture seems too loose, mix in some additional breading.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut but smaller than an large egg, and put them on a baking sheet topped with wax paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, warm oil to a level of about 1cm. Fry the patties a handful for two to three minutes on both sides, flipping so they are golden brown everywhere, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a extremely wholesome appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a saucepan and cover with plenty of water. Boil over a medium flame for about 20 mins or until nearly done, adding more water to ensure the lentils immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a bowl.

Heat 50% of the