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Keftedes me Prassa

Small pan-fried fritters, often called keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These leek croquettes deliver a tasty combination of hearty beef with the gentle, sweetly mild essence of tender leeks, and they are truly irresistible.

Produces 12

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

Wash the fresh leeks well and cut away the base and the majority of the green stalk. Chop into halves lengthways then into half-inch pieces. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, parsley and spice and flavor liberally with pepper and salt. Mix thoroughly using your hands then mold a couple of tablespoonfuls into a patty, pressing a slightly. Set on a platter and continue for the balance of the ingredients.

Heat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the oil is ready, fry the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the ready croquettes to a plate lined with paper towel and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true delight. The golden outside reveals a soft interior. The fresh spinach imparts a bright, moderately green flavor, while the cheese offers a savory, savory smoothness. It's possible to replace the cheesy element with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using leafy greens, rinse it thoroughly, removing any stalks, and cut into it into big pieces. Put in a big pot with a little liquid over a moderate heat. Once wilted, remove in a colander for about 15 mins, then remove any remaining moisture and set aside.

If using defrosted spinach, completely squeeze out extra water.

Preheat the cooking oil in a skillet over a medium heat and cook the chopped onion and minced garlic until translucent, about a few minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and spice with seasoning. Combine well until combined. If the mixture seems too soft, add some additional breading.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut shell but more compact than an egg, and put them on a tray covered with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, preheat oil to a level of about 1cm. Cook the croquettes a handful for two to three minutes per side, flipping so they are golden all over, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a pan and fill with plenty of cold water. Boil over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the lentils submerged if needed.

Mix in the burghul and keep cooking until tender. Drain the ingredients well and set aside in a bowl.

Preheat half of the