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Keftedes me Prassa

Petite fried fritters, typically referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These leek fritters offer a flavorful blend of hearty beef with the subtle, slightly sweet taste of fresh leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and remove the root ends and the majority of the green tops. Slice in half along the length then into half-inch pieces. Put in a deep frying pan and cover with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice generously with salt and pepper. Combine thoroughly using your hands then form a few spoonfuls into a croquette, shaping a little. Place on a tray and proceed for the remaining of the preparation.

Heat olive oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, cook the croquettes in batches until golden on both sides. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Take out the finished patties to a dish topped with absorbent paper and permit to cool.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a real pleasure. The golden exterior reveals a soft center. The leafy spinach imparts a fresh, slightly natural note, while the dairy gives a savory, savory smoothness. You can substitute the dairy cheese with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it carefully, removing any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a bit of liquid over a medium flame. Once cooked, remove in a strainer for about 15 mins, then press out any excess liquid and set aside.

For previously frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a frying pan over a medium flame and fry the onion and garlic until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with salt and pepper. Mix well until blended. If the dough appears too wet, add some extra breadcrumbs.

Using your hands, form the dough into oval shapes slightly larger than a nut but smaller than an chicken egg, and put them on a plate topped with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a level of about 1cm. Brown the fritters a small batch for two to three minutes each side, turning so they are golden brown completely, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only delicious but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a saucepan and cover with ample water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses submerged if needed.

Stir in the cracked wheat and keep cooking until tender. Drain the ingredients thoroughly and put aside in a bowl.

Warm 50% of the