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Keftedes me Prassa

Small fried fritters, typically known as keftedes, stand as a treasured signature dish in Sephardic cuisine. These particular leek fritters present a tasty fusion of rich beef with the delicate, sweetly mild essence of tender leeks, rendering them utterly crave-worthy.

Produces 12

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

Thoroughly wash the leeks carefully and cut away the base and the bulk of the green stalk. Cut in half along the length then into 1.5-centimeter pieces. Place in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Combine thoroughly using your fingers then form a several scoops into a ball, flattening a bit. Set on a tray and continue for the balance of the ingredients.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, brown the fritters in small groups until golden brown on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Transfer the cooked patties to a plate topped with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Patties

These spinach and cheese patties are a real delight. The golden outside reveals a smooth center. The fresh spinach imparts a vibrant, slightly earthy flavor, while the cheese provides a savory, savory creaminess. You can substitute the cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For leafy greens, clean it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a big pot with a bit of liquid over a medium heat. Once softened, strain in a strainer for about 15 mins, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, completely press out unwanted moisture.

Warm the oil in a pan over a moderate heat and fry the onion and garlic cloves until translucent, about four minutes. Take off the stove.

Put the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine completely until combined. If the preparation looks too wet, add some additional breadcrumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and place them on a baking sheet lined with baking paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Cook the patties a handful for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pan and submerge with ample fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, adding more water to keep the lentils covered if necessary.

Stir in the burghul and keep cooking until softened. Drain the lentils and burghul completely and reserve in a bowl.

Preheat a portion of the