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Keftedes me Prassa

Bite-sized fried croquettes, typically known as keftedes, are a beloved delicacy in Sephardic cooking. These wonderful leek patties present a delicious fusion of hearty ground beef with the delicate, slightly sweet essence of leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks carefully and cut away the roots and the bulk of the green stalk. Cut into halves longways then into 1.5-centimeter pieces. Put in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Mix well using your hands then shape a couple of scoops into a ball, pressing a little. Set on a platter and repeat for the remaining of the ingredients.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, brown the fritters in small groups until golden brown on all sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a dish covered with paper towel and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine delight. The golden exterior reveals a creamy center. The fresh spinach imparts a vibrant, somewhat natural note, while the dairy provides a rich, savory smoothness. Feel free to swap the cheese with cooked, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to garnish

When using raw spinach, clean it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a deep pan with a bit of hot water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then press out any excess liquid and set aside.

If using thawed frozen spinach, carefully press out unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Put the prepared spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until incorporated. If the preparation seems too soft, incorporate some more breading.

By hand, shape the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and set them on a plate topped with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Fry the patties a handful for 2–3 minutes each side, flipping so they are golden all over, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly healthy appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and submerge with ample cold water. Boil over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to maintain the pulses immersed if needed.

Add the bulgur wheat and keep cooking until tender. Strain the mixture completely and reserve in a bowl.

Heat a portion of the