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Keftedes me Prassa

Small crispy patties, typically known as keftedes, represent a beloved delicacy in Sephardic cooking. These wonderful leek patties deliver a flavorful blend of rich minced beef with the subtle, slightly sweet taste of leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks well and remove the base and most of the green stalk. Chop lengthwise along the length then into 1.5cm pieces. Transfer in a deep pan and submerge with water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and flavor generously with seasoning. Stir well using your hands then mold a couple of tablespoonfuls into a croquette, flattening a slightly. Place on a plate and continue for the remaining of the mixture.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, cook the fritters in batches until crispy on each side. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Remove the finished croquettes to a tray topped with kitchen paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a true treat. The golden outside gives way to a creamy filling. The leafy spinach adds a bright, moderately earthy flavor, while the grated cheese offers a savory, umami richness. Feel free to swap the cheesy element with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

When using leafy greens, wash it well, removing any hard stems, and cut into it into big pieces. Place in a deep pan with a small amount liquid over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then press out any excess liquid and put aside.

When working with previously frozen spinach, carefully remove excess liquid.

Heat the oil in a skillet over a medium flame and saute the diced onion and garlic until softened, about four minutes. Take off the flame.

Put the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix well until blended. If the preparation looks too wet, incorporate some more crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and put them on a tray lined with parchment paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, heat oil to a level of about half an inch. Fry the croquettes a few at a time for a couple of minutes on both sides, rotating so they are golden brown completely, then place on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a highly nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and cover with enough water. Boil over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the lentils immersed if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a bowl.

Heat 50% of the