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Keftedes me Prassa

Bite-sized fried fritters, often referred to as keftedes, stand as a treasured signature dish in Sephardic cuisine. These particular leek fritters deliver a flavorful blend of savory minced beef with the gentle, sweetly mild taste of leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks carefully and remove the base and most of the green tops. Cut into halves lengthways then into 1.5cm pieces. Put in a large skillet and fill with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and season liberally with pepper and salt. Mix well using your palms then shape a couple of spoonfuls into a ball, flattening a little. Put on a plate and proceed for the remaining of the ingredients.

Heat oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Remove the ready patties to a tray covered with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine delight. The golden outside reveals a soft center. The leafy spinach adds a vibrant, somewhat natural note, while the dairy provides a savory, flavorful creaminess. It's possible to replace the dairy cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it carefully, getting rid of any stalks, and cut into it into large chunks. Transfer in a big pot with a little water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the oil in a pan over a medium heat and cook the onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and season with pepper and salt. Mix well until incorporated. If the mixture appears too wet, add some extra breadcrumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and set them on a plate covered with wax paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, heat oil to a amount of about half an inch. Brown the fritters a small batch for two to three minutes per side, turning so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pan and fill with ample fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to keep the legumes covered if necessary.

Add the bulgur wheat and continue cooking until softened. Remove the water from the ingredients well and set aside in a mixing bowl.

Preheat 50% of the