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Keftedes me Prassa

Petite fried croquettes, typically known as keftedes, stand as a beloved delicacy in Sephardic Jewish cuisine. These leek patties present a tasty combination of savory beef with the delicate, mildly sweet taste of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and remove the root ends and the majority of the green stalk. Cut in half longways then into half-inch rounds. Transfer in a deep frying pan and submerge with water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Stir well using your palms then form a few scoops into a patty, shaping a little. Set on a platter and proceed for the remaining of the preparation.

Heat olive oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is hot, brown the croquettes in small groups until crispy on both sides. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the finished croquettes to a tray topped with kitchen paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine delight. The golden crust reveals a smooth center. The fresh spinach adds a bright, moderately natural taste, while the dairy gives a savory, flavorful creaminess. Feel free to swap the cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

When using raw spinach, rinse it carefully, discarding any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a bit of water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then remove any extra water and reserve.

For previously frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a pan over a medium heat and fry the chopped onion and garlic until tender, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and garlic, hard cheese, soft cheese, spice, paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Combine thoroughly until combined. If the preparation seems too wet, mix in some additional breading.

By hand, mold the dough into oval shapes slightly larger than a walnut but smaller than an large egg, and set them on a tray covered with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a level of about half an inch. Fry the patties a few at a time for 2–3 minutes per side, flipping so they are crispy completely, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only tasty but also a highly nutritious snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and fill with enough fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring additional water to keep the pulses immersed if needed.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients thoroughly and put aside in a bowl.

Preheat a portion of the