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Keftedes me Prassa

Bite-sized pan-fried patties, often called keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek croquettes offer a delicious combination of savory minced beef with the gentle, slightly sweet essence of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the root ends and the bulk of the green stalk. Cut into halves longways then into 1.5cm pieces. Place in a large skillet and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season generously with seasoning. Combine thoroughly using your fingers then shape a several tablespoonfuls into a ball, flattening a slightly. Place on a tray and continue for the rest of the preparation.

Warm cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the ready croquettes to a plate topped with paper towel and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine delight. The crispy outside reveals a creamy interior. The fresh spinach brings a vibrant, moderately earthy taste, while the grated cheese gives a rich, flavorful richness. You can substitute the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

When using leafy greens, rinse it well, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a little hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any extra water and reserve.

For defrosted spinach, carefully squeeze out extra water.

Heat the olive oil in a skillet over a moderate heat and cook the chopped onion and garlic until softened, about 4 minutes. Take off the flame.

Place the wilted spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Stir completely until blended. If the dough appears too loose, incorporate some extra breadcrumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a walnut shell but smaller than an egg, and put them on a baking sheet lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a amount of about half an inch. Cook the patties a small batch for 2–3 minutes per side, turning so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and fill with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to maintain the legumes covered if needed.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the mixture completely and put aside in a bowl.

Warm 50% of the