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Keftedes me Prassa

Bite-sized fried patties, often called keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties present a tasty fusion of savory ground beef with the subtle, sweetly mild taste of fresh leeks, making them absolutely crave-worthy.

Produces 12

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

Clean the leeks properly and remove the base and the majority of the green tops. Slice lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep pan and fill with water, then cook over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season well with seasoning. Stir completely using your hands then form a few scoops into a ball, flattening a bit. Set on a platter and continue for the balance of the mixture.

Heat oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, cook the patties in batches until golden on each side. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the cooked patties to a plate covered with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Patties

These cheesy spinach fritters are a true delight. The crunchy exterior reveals a soft interior. The spinach brings a bright, moderately earthy note, while the grated cheese gives a savory, flavorful smoothness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using leafy greens, clean it carefully, getting rid of any stalks, and cut into it into big pieces. Place in a deep pan with a little water over a medium heat. Once cooked, strain in a colander for about a quarter hour, then remove any excess liquid and set aside.

When working with defrosted spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a frying pan over a medium heat and fry the onion and minced garlic until tender, about four minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until combined. If the dough looks too soft, incorporate some additional crumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and place them on a baking sheet topped with parchment paper. Cover and chill for at least one hour.

In a wide pan over medium flame, warm oil to a amount of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only tasty but also a extremely healthy appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pot and submerge with ample water. Simmer over a moderate heat for about 20 minutes or until partially softened, including additional water to ensure the legumes immersed if required.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients well and set aside in a container.

Warm 50% of the