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Keftedes me Prassa

Small crispy patties, typically known as keftedes, are a cherished signature dish in Sephardic cuisine. These leek patties present a delicious combination of hearty minced beef with the delicate, slightly sweet essence of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and cut away the root ends and the majority of the dark green parts. Chop in half longways then into 1.5cm pieces. Put in a deep pan and fill with water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice liberally with seasoning. Combine well using your hands then mold a few scoops into a croquette, flattening a bit. Place on a plate and repeat for the balance of the preparation.

Preheat oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is hot, cook the fritters in small batches until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the cooked patties to a plate topped with paper towel and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a real treat. The crispy outside reveals a soft center. The spinach brings a vibrant, somewhat earthy flavor, while the grated cheese gives a deep, flavorful richness. You can substitute the cheese with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to accompany

If using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a little liquid over a medium flame. Once softened, remove in a strainer for about 15 mins, then press out any extra water and reserve.

When working with thawed frozen spinach, carefully remove excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the diced onion and minced garlic until tender, about four minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Mix completely until combined. If the mixture looks too wet, mix in some extra crumbs.

With your fingers, shape the mixture into oval shapes somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet topped with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, heat oil to a level of about 1 centimeter. Brown the fritters a handful for a couple of minutes each side, turning so they are golden all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a highly wholesome bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and submerge with ample cold water. Cook over a moderate heat for about 20 minutes or until nearly done, including extra liquid to keep the lentils submerged if needed.

Add the bulgur wheat and continue cooking until fully cooked. Drain the mixture completely and put aside in a mixing bowl.

Warm 50% of the