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Keftedes me Prassa

Small pan-fried patties, commonly referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These leek fritters present a flavorful blend of hearty minced beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

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

Wash the green leeks carefully and trim off the base and the bulk of the green tops. Slice into halves along the length then into 1.5-centimeter pieces. Place in a large skillet and fill with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and spice liberally with seasoning. Stir thoroughly using your palms then shape a few scoops into a patty, flattening a little. Place on a tray and continue for the balance of the mixture.

Warm oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the fritters in small batches until golden on each side. (Do not fill the skillet as this drops the oil temperature of the oil.) Transfer the ready patties to a tray lined with paper towel and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a true delight. The crunchy exterior opens up to a creamy interior. The spinach adds a fresh, moderately natural flavor, while the cheese gives a rich, flavorful creaminess. Feel free to swap the cheese with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

If using raw spinach, clean it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Place in a deep pan with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about 15 mins, then remove any extra water and reserve.

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

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

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Stir completely until blended. If the mixture looks too loose, mix in some more breading.

With your fingers, shape the preparation into oval shapes slightly larger than a nut but more compact than an chicken egg, and set them on a tray topped with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes each side, flipping so they are golden everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pot and cover with plenty of water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to maintain the pulses submerged if needed.

Mix in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat 50% of the