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Keftedes me Prassa

Petite pan-fried croquettes, often known as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These particular leek croquettes offer a tasty combination of rich ground beef with the gentle, slightly sweet taste of tender leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks carefully and remove the base and the bulk of the green stalk. Slice in half longways then into 1.5cm rounds. Place in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice generously with seasoning. Mix thoroughly using your fingers then shape a several tablespoonfuls into a patty, shaping a little. Put on a tray and repeat for the balance of the preparation.

Preheat oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Take out the ready fritters to a dish topped with paper towel and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a true treat. The golden outside opens up to a creamy filling. The fresh spinach adds a vibrant, slightly natural flavor, while the grated cheese offers a savory, savory smoothness. You can substitute the cheesy element with cooked, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to serve

For raw spinach, rinse it carefully, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a little hot water over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then remove any excess liquid and reserve.

For thawed frozen spinach, completely remove extra water.

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

Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Stir well until incorporated. If the preparation appears too loose, mix in some extra breadcrumbs.

By hand, form the preparation into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a baking sheet lined with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, heat oil to a depth of about 1 centimeter. Cook the fritters a small batch for two to three minutes on both sides, turning so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a extremely wholesome appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Put the lentils in a pot and cover with enough fresh water. Boil over a medium heat for about 20 mins or until nearly done, including extra liquid to maintain the legumes immersed if needed.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl.

Heat a portion of the