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Keftedes me Prassa

Bite-sized pan-fried patties, commonly referred to as keftedes, represent a beloved speciality in Sephardic cooking. These particular leek fritters present a delicious combination of savory ground beef with the delicate, mildly sweet taste of leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Wash the fresh leeks properly and cut away the base and the bulk of the green tops. Slice lengthwise along the length then into 1.5-centimeter slices. Place in a deep frying pan and fill with water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice generously with pepper and salt. Combine thoroughly using your palms then mold a several scoops into a patty, pressing a slightly. Put on a plate and proceed for the balance of the mixture.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, cook the fritters in batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the cooked fritters to a tray topped with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a true delight. The crispy outside reveals a smooth filling. The spinach brings a vibrant, somewhat earthy flavor, while the grated cheese offers a deep, flavorful creaminess. You can substitute the cheese with steamed, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it carefully, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a big pot with a little hot water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and saute the onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until blended. If the mixture seems too soft, incorporate some more breading.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and place them on a tray lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a level of about 1 centimeter. Fry the patties a few at a time for a couple of minutes each side, flipping so they are golden everywhere, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pan and submerge with enough water. Boil over a medium flame for about 20 mins or until nearly done, pouring additional water to ensure the lentils covered if required.

Mix in the cracked wheat and proceed cooking until tender. Strain the ingredients thoroughly and reserve in a mixing bowl.

Heat a portion of the