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Keftedes me Prassa

Petite crispy croquettes, typically called keftedes, are a cherished speciality in Sephardic Jewish cuisine. These leek patties deliver a tasty fusion of rich minced beef with the gentle, sweetly mild taste of leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks well and remove the roots and most of the green stalk. Slice lengthwise along the length then into half-inch slices. Place in a deep frying pan and fill with water, then cook over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and spice and spice liberally with seasoning. Stir completely using your hands then mold a several spoonfuls into a croquette, shaping a little. Set on a tray and proceed for the balance of the mixture.

Warm oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in small groups until golden brown on all sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Remove the ready fritters to a tray covered with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a true pleasure. The crunchy crust reveals a creamy interior. The spinach imparts a vibrant, somewhat natural flavor, while the cheese offers a rich, flavorful smoothness. Feel free to swap the cheese with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Lemon wedges, to accompany

For leafy greens, wash it well, removing any hard stems, and coarsely chop it into large chunks. Place in a big pot with a bit of water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and saute the onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a container and spice with seasoning. Stir thoroughly until blended. If the mixture seems too loose, incorporate some more crumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about half an inch. Cook the fritters a few at a time for two to three minutes per side, flipping so they are golden completely, then place on paper towel.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only delicious but also a wonderfully nutritious bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Place the dry lentils in a saucepan and submerge with ample cold water. Cook over a moderate heat for about 20 mins or until nearly done, pouring additional water to maintain the pulses immersed if needed.

Add the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul completely and set aside in a container.

Warm 50% of the