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Keftedes me Prassa

Small fried fritters, commonly known as keftedes, are a cherished signature dish in Sephardic cuisine. These particular leek patties deliver a tasty blend of rich ground beef with the delicate, sweetly mild taste of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks well and cut away the root ends and most of the green tops. Cut into halves along the length then into half-inch pieces. Place in a deep pan and cover with water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and spice generously with pepper and salt. Stir thoroughly using your hands then shape a several scoops into a croquette, flattening a bit. Set on a tray and continue for the remaining of the mixture.

Warm olive oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the patties in small groups until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the ready fritters to a plate topped with paper towel and let to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a real delight. The crunchy crust reveals a creamy interior. The fresh spinach imparts a bright, somewhat green note, while the grated cheese gives a deep, flavorful smoothness. You can substitute the dairy cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

For leafy greens, wash it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a medium flame. Once wilted, remove in a sieve for about 15 mins, then press out any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about a few minutes. Remove from the heat.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a container and season with salt and pepper. Stir completely until blended. If the dough seems too wet, add some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a nut but smaller than an egg, and place them on a tray lined with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pan and cover with enough cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding additional water to keep the pulses covered if necessary.

Add the bulgur wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and set aside in a bowl.

Heat half of the