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Keftedes me Prassa

Petite fried patties, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These leek patties present a delicious blend of rich beef with the delicate, sweetly mild essence of leeks, and they are absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks well and remove the base and most of the dark green parts. Cut lengthwise along the length then into 1.5cm rounds. Place in a deep pan and fill with water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Mix thoroughly using your hands then mold a couple of scoops into a patty, shaping a bit. Set on a plate and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is ready, cook the patties in batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the cooked fritters to a plate topped with kitchen paper and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine treat. The crispy outside gives way to a soft center. The spinach imparts a vibrant, somewhat earthy taste, while the cheese provides a savory, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

For leafy greens, clean it carefully, getting rid of any tough stems, and cut into it into big pieces. Put in a big pot with a little liquid over a medium flame. Once softened, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Put the cooked spinach, fried onion and softened garlic, grated cheese, ricotta, spice, red spice, breading and beaten eggs in a container and flavor with salt and pepper. Combine well until incorporated. If the dough appears too wet, mix in some additional breading.

By hand, form the mixture into elongated patties somewhat larger than a nut but more compact than an egg, and put them on a plate covered with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a level of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pot and cover with enough fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, including additional water to ensure the legumes immersed if required.

Mix in the burghul and continue cooking until tender. Drain the ingredients well and put aside in a bowl.

Warm 50% of the