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Keftedes me Prassa

Small pan-fried croquettes, commonly known as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These leek fritters offer a flavorful blend of hearty minced beef with the delicate, mildly sweet flavour of fresh leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks carefully and cut away the roots and the bulk of the green stalk. Chop lengthwise lengthways then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Mix well using your hands then form a few tablespoonfuls into a croquette, flattening a little. Set on a tray and repeat for the balance of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in small groups until crispy on each side. (Do not fill the pan as this drops the heat of the oil.) Transfer the ready fritters to a plate lined with absorbent paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real delight. The golden outside reveals a creamy interior. The fresh spinach brings a vibrant, moderately green note, while the cheese offers a savory, flavorful richness. You can substitute the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

If using leafy greens, clean it well, removing any hard stems, and coarsely chop it into big pieces. Put in a big pot with a small amount liquid over a medium flame. Once softened, remove in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For thawed frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a skillet over a medium heat and cook the onion and garlic until softened, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with seasoning. Combine thoroughly until incorporated. If the dough seems too soft, add some additional crumbs.

By hand, form the preparation into oval croquettes slightly larger than a walnut but smaller than an egg, and put them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a depth of about half an inch. Cook the fritters a few at a time for two to three minutes per side, rotating so they are golden everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only tasty but also a extremely healthy appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, including more water to keep the lentils immersed if required.

Mix in the cracked wheat and proceed cooking until tender. Strain the mixture completely and set aside in a mixing bowl.

Preheat half of the