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Keftedes me Prassa

Small fried patties, commonly referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These particular leek croquettes offer a delicious blend of hearty beef with the delicate, slightly sweet taste of tender leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and remove the base and the majority of the dark green parts. Slice into halves lengthways then into half-inch rounds. Transfer in a deep frying pan and fill with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season liberally with seasoning. Combine completely using your hands then shape a few scoops into a patty, shaping a little. Place on a tray and continue for the remaining of the preparation.

Warm cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is hot, brown the croquettes in batches until golden on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a dish lined with absorbent paper and permit to cool.

Serve with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine treat. The crunchy exterior opens up to a creamy interior. The fresh spinach imparts a fresh, slightly earthy taste, while the cheese provides a savory, savory richness. You can substitute the cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using leafy greens, clean it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a colander for about a quarter hour, then remove any extra water and put aside.

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

Heat the olive oil in a skillet over a medium flame and fry the onion and garlic until tender, about 4 minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the dough looks too loose, mix in some more breading.

Using your hands, form the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a small batch for two to three minutes on both sides, turning so they are crispy completely, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and fill with ample fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, adding additional water to maintain the legumes submerged if needed.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture well and set aside in a bowl.

Heat a portion of the