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Keftedes me Prassa

Bite-sized crispy patties, commonly referred to as keftedes, represent a beloved speciality in Sephardic Jewish cuisine. These leek croquettes offer a tasty combination of rich ground beef with the delicate, mildly sweet essence of tender leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and trim off the root ends and most of the green stalk. Chop lengthwise along the length then into half-inch slices. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and paprika and flavor generously with pepper and salt. Mix completely using your hands then mold a several tablespoonfuls into a croquette, flattening a slightly. Put on a platter and continue for the balance of the ingredients.

Heat oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the croquettes in small groups until crispy on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Take out the ready fritters to a plate topped with absorbent paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a true treat. The crispy crust reveals a soft filling. The spinach adds a fresh, somewhat natural flavor, while the dairy gives a savory, savory smoothness. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it carefully, removing any hard stems, and cut into it into big pieces. Place in a deep pan with a little hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then press out any extra water and put aside.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about four minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until combined. If the dough looks too soft, mix in some additional breadcrumbs.

Using your hands, mold the mixture into oval shapes somewhat larger than a walnut but more compact than an large egg, and set them on a plate lined with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a amount of about half an inch. Cook the fritters a few at a time for a couple of minutes on both sides, rotating so they are golden brown completely, then place on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with plenty of cold water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to ensure the legumes immersed if needed.

Mix in the burghul and keep cooking until softened. Remove the water from the ingredients well and reserve in a mixing bowl.

Heat 50% of the