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Keftedes me Prassa

Small fried fritters, commonly known as keftedes, are a beloved signature dish in Sephardic cuisine. These wonderful leek patties deliver a delicious fusion of rich beef with the delicate, slightly sweet essence of leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the base and most of the green tops. Chop in half lengthways then into 1.5-centimeter pieces. Put in a large skillet and cover with water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Mix completely using your palms then shape a several scoops into a croquette, pressing a slightly. Place on a tray and continue for the rest of the mixture.

Preheat oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, brown the patties in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the ready patties to a plate topped with absorbent paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine delight. The crunchy crust gives way to a soft center. The spinach adds a bright, somewhat earthy taste, while the cheese offers a rich, flavorful creaminess. You can substitute the cheese with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using raw spinach, clean it thoroughly, discarding any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

If using previously frozen spinach, completely press out extra water.

Preheat the oil in a skillet over a moderate heat and fry the chopped onion and garlic until softened, about a few minutes. Turn off the stove.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix thoroughly until blended. If the dough appears too loose, add some more breading.

With your fingers, shape the mixture into oval shapes slightly larger than a nut but more compact than an chicken egg, and set them on a tray covered with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, preheat oil to a level of about 1 centimeter. Cook the fritters a small batch for two to three minutes on both sides, flipping so they are crispy all over, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only delicious but also a extremely healthy bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a pot and fill with ample water. Cook over a medium heat for about twenty minutes or until nearly done, adding more water to maintain the pulses covered if required.

Add the burghul and keep cooking until fully cooked. Strain the mixture thoroughly and reserve in a container.

Heat 50% of the