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Keftedes me Prassa

Small crispy patties, typically called keftedes, are a cherished signature dish in Sephardic culinary traditions. These leek patties deliver a flavorful blend of hearty beef with the delicate, slightly sweet essence of tender leeks, and they are utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks properly and trim off the base and most of the green tops. Slice lengthwise lengthways then into 1.5cm slices. Place in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice liberally with pepper and salt. Combine thoroughly using your palms then form a few spoonfuls into a patty, flattening a bit. Put on a plate and repeat for the rest of the mixture.

Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the patties in batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Take out the ready croquettes to a tray lined with paper towel and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true pleasure. The golden exterior opens up to a creamy center. The leafy spinach imparts a fresh, somewhat earthy taste, while the dairy provides a rich, flavorful smoothness. You can substitute the dairy cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using raw spinach, clean it well, removing any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a bit of hot water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and saute the diced onion and minced garlic until tender, about four minutes. Remove from the flame.

Place the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the dough appears too soft, add some more breadcrumbs.

Using your hands, shape the mixture into elongated patties slightly larger than a walnut but less bulky than an large egg, and put them on a baking sheet lined with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, preheat olive oil to a amount of about half an inch. Cook the croquettes a small batch for two to three minutes each side, flipping so they are golden all over, then place on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these patties are not only tasty but also a highly wholesome snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a saucepan and fill with ample fresh water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to ensure the pulses covered if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients completely and set aside in a mixing bowl.

Warm a portion of the