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Keftedes me Prassa

Petite crispy patties, typically referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These wonderful leek fritters offer a flavorful blend of hearty ground beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the green leeks well and cut away the base and the majority of the green stalk. Chop lengthwise lengthways then into 1.5cm slices. Put in a deep frying pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Stir well using your fingers then mold a few tablespoonfuls into a ball, pressing a slightly. Set on a tray and repeat for the balance of the mixture.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is sizzling, fry the fritters in batches until crispy on each side. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Remove the finished croquettes to a tray lined with paper towel and allow to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a true pleasure. The crispy outside opens up to a soft interior. The fresh spinach brings a bright, moderately earthy flavor, while the cheese offers a savory, umami richness. Feel free to swap the dairy cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

For leafy greens, clean it carefully, discarding any tough stems, and cut into it into big pieces. Put in a big pot with a small amount liquid over a medium heat. Once softened, drain in a colander for about 15 mins, then press out any remaining moisture and put aside.

For previously frozen spinach, completely press out extra water.

Heat the olive oil in a skillet over a medium heat and fry the diced onion and garlic cloves until tender, about a few minutes. Take off the stove.

Place the prepared spinach, fried onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until incorporated. If the mixture looks too wet, incorporate some extra breadcrumbs.

By hand, form the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a tray covered with baking paper. Cover and cool for at least one hour.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, turning so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

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

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the lentils covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Strain the mixture thoroughly and set aside in a bowl.

Heat half of the