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Keftedes me Prassa

Bite-sized crispy fritters, commonly referred to as keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek fritters offer a flavorful fusion of rich beef with the subtle, slightly sweet taste of fresh leeks, rendering them truly crave-worthy.

Yields 12

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

Wash the leeks carefully and remove the root ends and most of the green tops. Slice into halves lengthways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice liberally with pepper and salt. Combine completely using your fingers then mold a couple of spoonfuls into a croquette, pressing a bit. Set on a tray and continue for the remaining of the ingredients.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, cook the fritters in small groups until golden brown on each side. (Avoid overcrowding the pan as this lowers the heat of the oil.) Remove the cooked patties to a dish covered with paper towel and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a genuine pleasure. The golden outside opens up to a soft filling. The spinach adds a fresh, moderately natural taste, while the grated cheese provides a savory, umami richness. Feel free to swap the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to serve

When using fresh spinach, wash it well, discarding any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a colander for about 15 minutes, then remove any excess liquid and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and cook the onion and garlic until tender, about four minutes. Remove from the stove.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, breading and eggs in a large bowl and season with seasoning. Combine well until incorporated. If the dough appears too wet, incorporate some additional breading.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and place them on a tray topped with wax paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, heat oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully wholesome appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Place the brown lentils in a pan and cover with enough water. Simmer over a moderate heat for about 20 mins or until nearly done, adding additional water to maintain the pulses submerged if necessary.

Stir in the bulgur wheat and continue cooking until softened. Remove the water from the lentils and burghul well and reserve in a bowl.

Preheat 50% of the