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Keftedes me Prassa

Small pan-fried patties, often called keftedes, are a treasured speciality in Sephardic culinary traditions. These wonderful leek patties offer a tasty fusion of savory beef with the delicate, slightly sweet taste of tender leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and trim off the base and the majority of the dark green parts. Chop lengthwise along the length then into half-inch rounds. Transfer in a deep frying pan and submerge with water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice well with seasoning. Mix completely using your fingers then form a couple of scoops into a ball, shaping a bit. Set on a tray and repeat for the balance of the mixture.

Preheat oil in a skillet to a level of about 2cm over a moderate heat. When the oil is hot, brown the fritters in batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready croquettes to a plate covered with paper towel and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real pleasure. The crunchy outside reveals a smooth center. The fresh spinach adds a bright, moderately natural note, while the dairy gives a rich, flavorful smoothness. Feel free to swap the dairy cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, clean it well, removing any stalks, and roughly chop it into big pieces. Place in a large saucepan with a small amount water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then press out any extra water and reserve.

If using defrosted spinach, thoroughly remove excess liquid.

Warm the cooking oil in a pan over a moderate heat and fry the diced onion and garlic until tender, about four minutes. Remove from the stove.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Stir well until combined. If the mixture looks too soft, mix in some additional breadcrumbs.

By hand, shape the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a tray covered with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, heat cooking oil to a level of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, rotating so they are golden all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully healthy bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pan and fill with plenty of cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding more water to ensure the pulses immersed if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and set aside in a container.

Heat half of the