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Keftedes me Prassa

Small fried fritters, commonly referred to as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek croquettes present a tasty fusion of hearty beef with the delicate, slightly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and trim off the root ends and most of the green stalk. Slice in half along the length then into 1.5cm slices. Put in a deep pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor liberally with seasoning. Mix completely using your fingers then shape a several tablespoonfuls into a ball, pressing a slightly. Set on a tray and continue for the balance of the ingredients.

Preheat cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is ready, brown the patties in batches until golden brown on both sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Take out the cooked fritters to a dish covered with paper towel and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real treat. The crunchy crust reveals a soft interior. The leafy spinach adds a vibrant, slightly green note, while the cheese offers a deep, flavorful creaminess. It's possible to replace the dairy cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using raw spinach, clean it carefully, discarding any tough stems, and cut into it into large chunks. Put in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

When working with previously frozen spinach, completely press out excess liquid.

Warm the olive oil in a pan over a medium flame and cook the onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Combine completely until incorporated. If the dough looks too wet, mix in some more breading.

By hand, shape the dough into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and put them on a tray topped with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat oil to a depth of about half an inch. Brown the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pan and cover with ample water. Boil over a medium flame for about twenty minutes or until nearly done, adding more water to keep the lentils submerged if required.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the