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Keftedes me Prassa

Petite fried fritters, commonly called keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters offer a delicious combination of rich minced beef with the gentle, mildly sweet taste of fresh leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks well and trim off the roots and the majority of the green tops. Cut in half lengthways then into half-inch rounds. Put in a deep pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and spice and flavor liberally with salt and pepper. Mix thoroughly using your fingers then mold a few spoonfuls into a ball, shaping a slightly. Place on a platter and continue for the remaining of the preparation.

Preheat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the croquettes in small batches until golden brown on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the ready fritters to a plate topped with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine delight. The crunchy crust opens up to a soft interior. The fresh spinach imparts a bright, slightly natural note, while the grated cheese gives a rich, umami richness. Feel free to swap the cheese with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to garnish

For leafy greens, wash it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Place in a big pot with a bit of hot water over a medium flame. Once cooked, remove in a strainer for about 15 mins, then press out any remaining moisture and put aside.

If using defrosted spinach, carefully squeeze out extra water.

Heat the oil in a skillet over a medium heat and saute the diced onion and garlic until softened, about 4 minutes. Remove from the stove.

Place the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with seasoning. Stir thoroughly until blended. If the dough seems too wet, add some more crumbs.

With your fingers, shape the preparation into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a plate topped with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a small batch for two to three minutes on both sides, flipping so they are golden brown all over, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a highly wholesome appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and submerge with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, adding more water to maintain the legumes covered if necessary.

Mix in the burghul and keep cooking until fully cooked. Strain the ingredients thoroughly and set aside in a container.

Preheat half of the