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Keftedes me Prassa

Petite crispy patties, often known as keftedes, represent a beloved signature dish in Sephardic cuisine. These leek patties present a tasty blend of savory ground beef with the subtle, mildly sweet taste of leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the leeks properly and trim off the base and most of the dark green parts. Slice lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and season well with pepper and salt. Stir thoroughly using your hands then shape a few tablespoonfuls into a croquette, flattening a bit. Place on a plate and repeat for the remaining of the ingredients.

Warm olive oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, brown the patties in small batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Take out the finished patties to a tray lined with absorbent paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine delight. The crispy outside gives way to a soft interior. The spinach imparts a bright, moderately earthy flavor, while the grated cheese gives a deep, flavorful smoothness. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For fresh spinach, clean it well, removing any hard stems, and cut into it into big pieces. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, strain in a colander for about 15 mins, then remove any extra water and put aside.

If using defrosted spinach, thoroughly remove extra water.

Heat the oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a container and spice with seasoning. Combine completely until combined. If the mixture seems too wet, incorporate some more breading.

By hand, mold the preparation into elongated patties slightly larger than a walnut but more compact than an chicken egg, and put them on a plate topped with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, warm oil to a amount of about 1cm. Brown the croquettes a handful for two to three minutes per side, rotating so they are crispy everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a extremely wholesome bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and submerge with enough water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the lentils covered if required.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the mixture completely and put aside in a container.

Heat half of the