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Keftedes me Prassa

Small fried fritters, typically referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek patties present a delicious fusion of hearty minced beef with the delicate, slightly sweet taste of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the green leeks properly and remove the root ends and most of the green stalk. Slice into halves lengthways then into half-inch slices. Put in a deep pan and cover with water, then heat over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and spice and spice generously with pepper and salt. Combine well using your palms then shape a several spoonfuls into a patty, pressing a slightly. Set on a tray and proceed for the remaining of the preparation.

Preheat oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Transfer the cooked patties to a plate covered with kitchen paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real delight. The crunchy exterior reveals a creamy interior. The leafy spinach adds a vibrant, moderately natural flavor, while the cheese provides a rich, savory richness. It's possible to replace the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, clean it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Put in a deep pan with a bit of hot water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then press out any extra water and reserve.

When working with thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a pan over a medium heat and cook the diced onion and minced garlic until translucent, about four minutes. Take off the heat.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix completely until blended. If the preparation seems too loose, mix in some additional breading.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut but more compact than an large egg, and put them on a baking sheet lined with baking paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, warm oil to a amount of about 1cm. Fry the fritters a small batch for a couple of minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pot and fill with ample fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring additional water to ensure the legumes submerged if required.

Mix in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul well and reserve in a mixing bowl.

Warm a portion of the