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Keftedes me Prassa

Small fried patties, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These leek fritters present a tasty blend of hearty ground beef with the gentle, sweetly mild essence of leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the green leeks properly and remove the base and the majority of the dark green parts. Chop lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep pan and cover with water, then heat over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and flavor generously with salt and pepper. Stir thoroughly using your hands then mold a couple of tablespoonfuls into a ball, flattening a slightly. Set on a plate and continue for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, fry the fritters in batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the finished fritters to a plate covered with kitchen paper and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine treat. The crunchy exterior gives way to a creamy filling. The spinach imparts a bright, somewhat natural taste, while the dairy provides a savory, umami smoothness. It's possible to replace the dairy cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little hot water over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until softened, about four minutes. Take off the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with pepper and salt. Mix completely until blended. If the preparation appears too loose, mix in some extra breadcrumbs.

With your fingers, mold the dough into oval shapes a bit bigger than a walnut but smaller than an large egg, and put them on a baking sheet covered with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about 1cm. Cook the fritters a small batch for a couple of minutes per side, turning so they are crispy everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and submerge with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring more water to maintain the pulses submerged if required.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the mixture well and put aside in a bowl.

Preheat half of the