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Keftedes me Prassa

Small pan-fried patties, commonly referred to as keftedes, are a beloved speciality in Sephardic cooking. These wonderful leek fritters present a flavorful blend of hearty minced beef with the gentle, slightly sweet taste of fresh leeks, making them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Clean the fresh leeks properly and cut away the base and most of the dark green parts. Cut in half longways then into 1.5cm rounds. Put in a deep frying pan and submerge with cold water, then simmer over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice well with salt and pepper. Mix thoroughly using your palms then mold a couple of scoops into a croquette, pressing a little. Set on a platter and continue for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the croquettes in batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the finished patties to a dish lined with paper towel and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a real pleasure. The crunchy exterior opens up to a soft center. The leafy spinach brings a bright, somewhat earthy flavor, while the cheese provides a rich, umami richness. It's possible to replace the cheese with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

When using leafy greens, wash it carefully, removing any stalks, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a moderate heat. Once softened, drain in a colander for about a quarter hour, then press out any remaining moisture and reserve.

When working with defrosted spinach, completely remove excess liquid.

Preheat the cooking oil in a pan over a medium heat and cook the onion and garlic until softened, about a few minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until incorporated. If the mixture seems too loose, add some extra breadcrumbs.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut shell but smaller than an egg, and set them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about half an inch. Brown the croquettes a few at a time for 2–3 minutes per side, turning so they are crispy everywhere, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely wholesome appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Place the brown lentils in a pan and fill with ample fresh water. Boil over a medium heat for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes covered if needed.

Add the bulgur wheat and continue cooking until softened. Drain the ingredients completely and reserve in a container.

Preheat half of the