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Keftedes me Prassa

Small pan-fried patties, often known as keftedes, stand as a cherished delicacy in Sephardic cooking. These wonderful leek croquettes offer a flavorful fusion of savory ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks well and trim off the roots and most of the green stalk. Slice lengthwise lengthways then into half-inch pieces. Transfer in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and season liberally with seasoning. Stir thoroughly using your palms then mold a few spoonfuls into a ball, shaping a slightly. Set on a platter and proceed for the balance of the preparation.

Warm oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is hot, brown the croquettes in batches until crispy on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a plate topped with paper towel and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The crispy crust opens up to a creamy filling. The fresh spinach brings a vibrant, somewhat green taste, while the grated cheese gives a rich, savory smoothness. Feel free to swap the cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For leafy greens, wash it thoroughly, removing any hard stems, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then remove any extra water and put aside.

If using previously frozen spinach, completely press out unwanted moisture.

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

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with seasoning. Stir completely until incorporated. If the dough appears too soft, mix in some additional breadcrumbs.

By hand, shape the dough into oval shapes a bit bigger than a walnut shell but smaller than an egg, and put them on a tray covered with wax paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1cm. Brown the patties a handful for a couple of minutes per side, turning so they are crispy all over, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully wholesome bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and fill with enough water. Simmer over a medium heat for about 20 mins or until nearly done, adding extra liquid to keep the legumes covered if needed.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the ingredients well and set aside in a bowl.

Heat 50% of the