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Keftedes me Prassa

Small fried patties, commonly called keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These leek fritters offer a flavorful blend of rich ground beef with the gentle, slightly sweet essence of tender leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and trim off the roots and the bulk of the green tops. Chop lengthwise along the length then into half-inch slices. Put in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and flavor well with seasoning. Mix well using your fingers then shape a few spoonfuls into a croquette, pressing a bit. Place on a plate and proceed for the balance of the mixture.

Heat oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Take out the cooked fritters to a plate lined with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a genuine pleasure. The crispy crust opens up to a creamy center. The fresh spinach brings a bright, moderately natural taste, while the cheese provides a deep, umami smoothness. You can substitute the cheesy element with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it well, discarding any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little liquid over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then squeeze out any extra water and reserve.

For thawed frozen spinach, completely squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Put the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir well until blended. If the preparation seems too loose, mix in some additional breading.

Using your hands, mold the preparation into elongated patties somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet lined with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a depth of about 1 centimeter. Fry the patties a small batch for 2–3 minutes on both sides, flipping so they are golden everywhere, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only tasty but also a extremely wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and fill with enough water. Cook over a medium heat for about 20 minutes or until almost cooked, adding more water to keep the pulses submerged if required.

Mix in the burghul and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a mixing bowl.

Warm 50% of the