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Keftedes me Prassa

Small fried fritters, typically called keftedes, stand as a cherished speciality in Sephardic cooking. These leek patties present a tasty blend of savory minced beef with the delicate, sweetly mild essence of fresh leeks, making them truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks properly and remove the root ends and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Combine well using your palms then mold a couple of spoonfuls into a ball, flattening a slightly. Put on a plate and continue for the remaining of the preparation.

Warm olive oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is hot, brown the croquettes in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the ready patties to a tray topped with absorbent paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a real treat. The golden outside reveals a soft filling. The spinach adds a bright, somewhat natural taste, while the cheese offers a deep, savory creaminess. You can substitute the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using raw spinach, wash it well, removing any hard stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a medium heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a pan over a medium flame and cook the onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Mix well until blended. If the dough seems too loose, add some extra crumbs.

With your fingers, form the dough into oval croquettes slightly larger than a walnut but more compact than an large egg, and put them on a plate covered with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are crispy everywhere, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only delicious but also a extremely nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and cover with enough water. Boil over a medium heat for about twenty minutes or until partially softened, pouring more water to keep the pulses covered if needed.

Mix in the burghul and continue cooking until tender. Strain the ingredients completely and put aside in a bowl.

Warm half of the