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Keftedes me Prassa

Petite crispy patties, often called keftedes, represent a beloved delicacy in Sephardic cooking. These leek patties deliver a delicious fusion of hearty ground beef with the delicate, mildly sweet taste of leeks, rendering them utterly addictive.

Produces 12

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

Clean the green leeks properly and trim off the base and the majority of the green stalk. Cut lengthwise along the length then into 1.5cm slices. Transfer in a large skillet and fill with cold water, then cook over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and spice and spice liberally with salt and pepper. Combine well using your palms then shape a few tablespoonfuls into a croquette, flattening a slightly. Place on a tray and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is hot, cook the croquettes in batches until golden brown on all sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the ready patties to a tray topped with kitchen paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real treat. The crispy crust opens up to a soft interior. The leafy spinach imparts a fresh, slightly green flavor, while the cheese gives a rich, savory creaminess. You can substitute the dairy cheese with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, wash it carefully, discarding any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a small amount hot water over a medium heat. Once cooked, remove in a colander for about 15 minutes, then remove any excess liquid and put aside.

If using thawed frozen spinach, completely press out excess liquid.

Warm the oil in a skillet over a moderate heat and saute the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Put the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until blended. If the mixture seems too soft, add some extra breading.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and put them on a tray topped with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1cm. Cook the fritters a small batch for two to three minutes each side, turning so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these patties are not only flavorful but also a highly nutritious snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and submerge with ample cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including extra liquid to maintain the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat 50% of the