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Keftedes me Prassa

Petite fried croquettes, commonly known as keftedes, stand as a beloved delicacy in Sephardic cuisine. These wonderful leek fritters deliver a delicious fusion of savory beef with the delicate, slightly sweet flavour of leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks carefully and remove the root ends and the majority of the dark green parts. Slice into halves longways then into half-inch slices. Place in a large skillet and cover with water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor well with seasoning. Stir thoroughly using your fingers then shape a few tablespoonfuls into a patty, shaping a bit. Put on a plate and continue for the remaining of the preparation.

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 batches until crispy on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a tray covered with paper towel and permit to cool.

Present with lemon slices.

Spinach Patties

These cheesy spinach patties are a genuine treat. The crispy crust opens up to a smooth center. The fresh spinach imparts a fresh, moderately green taste, while the grated cheese gives a deep, umami smoothness. Feel free to swap the cheese with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon slices, to serve

If using leafy greens, rinse it well, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a little liquid over a medium heat. Once softened, strain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

When working with defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Take off the heat.

Put the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir completely until blended. If the preparation seems too loose, add some extra breadcrumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a plate lined with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over medium heat, warm oil to a depth of about half an inch. Fry the croquettes a small batch for a couple of minutes each side, turning so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully wholesome bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pot and cover with ample fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and reserve in a mixing bowl.

Preheat half of the