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Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, represent a treasured delicacy in Sephardic cooking. These wonderful leek patties present a delicious combination of savory beef with the gentle, sweetly mild flavour of tender leeks, and they are absolutely addictive.

Yields 12

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

Thoroughly wash the green leeks well and trim off the roots and the majority of the green tops. Chop lengthwise along the length then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until softened.

Drain the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Combine completely using your hands then shape a several spoonfuls into a ball, shaping a slightly. Put on a plate and repeat for the rest of the mixture.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in batches until golden on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Remove the cooked patties to a plate lined with paper towel and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a true pleasure. The crunchy outside reveals a smooth interior. The leafy spinach imparts a fresh, somewhat earthy flavor, while the grated cheese offers a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to garnish

For leafy greens, rinse it well, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium flame. Once wilted, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with thawed frozen spinach, carefully remove extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and garlic until softened, about 4 minutes. Turn off the stove.

Put the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Stir completely until blended. If the dough appears too loose, add some more breading.

By hand, form the dough into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a depth of about half an inch. Cook the patties a few at a time for 2–3 minutes each side, flipping so they are golden brown completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a highly wholesome snack or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a pan and submerge with ample fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, including extra liquid to ensure the legumes submerged if needed.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the