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Keftedes me Prassa

Small pan-fried croquettes, typically referred to as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These wonderful leek fritters offer a delicious combination of rich beef with the subtle, slightly sweet taste of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and trim off the root ends and the bulk of the dark green parts. Chop in half along the length then into 1.5cm rounds. Put in a deep pan and submerge with water, then heat over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season liberally with salt and pepper. Stir thoroughly using your palms then shape a couple of scoops into a ball, shaping a little. Put on a tray and repeat for the balance of the preparation.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the heat of the cooking oil.) Remove the cooked patties to a tray topped with kitchen paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a true pleasure. The crunchy crust opens up to a creamy center. The leafy spinach adds a vibrant, moderately natural taste, while the cheese offers a rich, savory smoothness. You can substitute the cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

If using fresh spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a little water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with previously frozen spinach, thoroughly remove excess liquid.

Preheat the cooking oil in a pan over a medium flame and cook the diced onion and garlic until tender, about four minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a container and spice with pepper and salt. Stir well until blended. If the dough seems too wet, incorporate some extra breadcrumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut shell but more compact than an egg, and set them on a tray covered with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, preheat oil to a level of about half an inch. Brown the croquettes a few at a time for two to three minutes each side, turning so they are golden brown completely, then place on absorbent paper.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only delicious but also a wonderfully wholesome snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a pot and cover with ample water. Boil over a medium flame for about 20 mins or until partially softened, pouring extra liquid to ensure the pulses submerged if needed.

Mix in the burghul and proceed cooking until fully cooked. Strain the ingredients completely and set aside in a mixing bowl.

Preheat a portion of the