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Keftedes me Prassa

Petite fried patties, often known as keftedes, are a cherished delicacy in Sephardic cooking. These leek patties present a flavorful blend of savory minced beef with the delicate, slightly sweet essence of fresh leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Clean the fresh leeks well and remove the root ends and the majority of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Transfer in a deep pan and submerge with water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season well with salt and pepper. Combine thoroughly using your hands then form a several scoops into a ball, shaping a little. Place on a plate and proceed for the balance of the mixture.

Preheat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in small batches until golden on both sides. (Do not fill the pan as this lowers the heat of the oil.) Remove the ready patties to a dish covered with absorbent paper and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine delight. The golden exterior opens up to a smooth interior. The spinach imparts a bright, moderately earthy note, while the dairy provides a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, wash it carefully, getting rid of any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then press out any extra water and set aside.

If using previously frozen spinach, thoroughly remove excess liquid.

Heat the oil in a pan over a medium flame and cook the chopped onion and garlic until softened, about a few minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with salt and pepper. Combine thoroughly until combined. If the preparation seems too soft, add some more crumbs.

By hand, form the dough into oval shapes slightly larger than a nut but more compact than an large egg, and put them on a tray topped with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a amount of about half an inch. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are golden completely, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a extremely healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a saucepan and submerge with ample cold water. Boil over a medium flame for about 20 mins or until almost cooked, pouring additional water to maintain the pulses covered if needed.

Stir in the cracked wheat and keep cooking until tender. Drain the ingredients completely and reserve in a mixing bowl.

Preheat 50% of the