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Keftedes me Prassa

Bite-sized pan-fried patties, often referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These leek fritters offer a tasty blend of hearty beef with the gentle, slightly sweet essence of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks properly and remove the base and the majority of the dark green parts. Chop in half lengthways then into half-inch slices. Place in a deep frying pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Stir thoroughly using your palms then shape a several tablespoonfuls into a patty, pressing a bit. Put on a tray and repeat for the rest of the mixture.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the patties in batches until golden brown on both sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the ready fritters to a dish topped with kitchen paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a real pleasure. The crispy exterior reveals a soft interior. The spinach brings a vibrant, slightly green flavor, while the dairy provides a rich, savory smoothness. You can substitute the cheesy element with cooked, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to serve

If using raw spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium heat. Once wilted, remove in a colander for about 15 mins, then press out any extra water and reserve.

If using thawed frozen spinach, completely squeeze out extra water.

Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Take off the stove.

Place the prepared spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and season with seasoning. Combine well until incorporated. If the dough looks too wet, add some extra breadcrumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and place them on a plate covered with wax paper. Seal and cool 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 patties a small batch for 2–3 minutes each side, turning so they are crispy all over, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Place the lentils in a pot and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the legumes immersed if needed.

Stir in the bulgur wheat and continue cooking until softened. Strain the mixture well and put aside in a mixing bowl.

Warm 50% of the