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Keftedes me Prassa

Petite crispy patties, often referred to as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek patties offer a flavorful fusion of rich ground beef with the gentle, slightly sweet essence of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks carefully and trim off the root ends and most of the dark green parts. Slice into halves lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, parsley and spice and spice generously with pepper and salt. Combine well using your palms then shape a couple of spoonfuls into a patty, flattening a slightly. Set on a tray and repeat for the rest of the ingredients.

Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the croquettes in small groups until golden on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a tray lined with paper towel and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a real treat. The crispy outside reveals a creamy filling. The spinach imparts a vibrant, moderately earthy taste, while the cheese offers a rich, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

If using leafy greens, clean it carefully, removing any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then remove any remaining moisture and put aside.

If using previously frozen spinach, completely remove excess liquid.

Warm the oil in a frying pan over a medium flame and cook the onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Put the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and flavor with seasoning. Stir well until incorporated. If the dough seems too loose, add some additional breading.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut but smaller than an egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Brown the patties a small batch for two to three minutes each side, turning so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only delicious but also a highly nutritious snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pot and cover with plenty of cold water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the lentils immersed if needed.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture thoroughly and put aside in a bowl.

Heat a portion of the