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Keftedes me Prassa

Petite pan-fried patties, commonly known as keftedes, represent a treasured speciality in Sephardic cooking. These leek patties offer a tasty fusion of hearty beef with the subtle, sweetly mild essence of fresh leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Clean the green leeks well and remove the roots and the majority of the green tops. Cut in half longways then into 1.5cm pieces. Transfer in a deep frying pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Combine thoroughly using your palms then form a few tablespoonfuls into a patty, flattening a bit. Put on a plate and proceed for the remaining of the preparation.

Heat oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the oil is ready, brown the croquettes in small batches until crispy on both sides. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Take out the ready fritters to a plate topped with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a true treat. The crunchy outside opens up to a creamy interior. The spinach adds a bright, somewhat earthy taste, while the dairy provides a savory, savory smoothness. Feel free to swap the cheesy element with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

For fresh spinach, wash it thoroughly, removing any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a bit of liquid over a medium flame. Once softened, remove in a sieve for about a quarter hour, then remove any excess liquid and put aside.

When working with previously frozen spinach, completely remove extra water.

Heat the oil in a pan over a medium heat and fry the onion and garlic until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Stir thoroughly until combined. If the dough looks too wet, incorporate some extra breadcrumbs.

With your fingers, shape the dough into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and put them on a baking sheet topped with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes each side, rotating so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

With their golden crust and tender interior, these patties are not only flavorful but also a extremely nutritious bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pan and fill with ample water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring additional water to ensure the pulses submerged if required.

Add the burghul and continue cooking until fully cooked. Strain the mixture completely and set aside in a mixing bowl.

Warm 50% of the