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Keftedes me Prassa

Bite-sized pan-fried patties, typically known as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes offer a flavorful combination of rich minced beef with the gentle, slightly sweet taste of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and cut away the root ends and most of the green tops. Cut in half along the length then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and spice well with pepper and salt. Stir completely using your fingers then mold a couple of scoops into a patty, pressing a little. Place on a platter and continue for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, brown the fritters in small batches until golden on each side. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Transfer the ready croquettes to a tray lined with paper towel and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine treat. The crispy outside reveals a smooth interior. The fresh spinach adds a bright, moderately green taste, while the grated cheese gives a savory, flavorful richness. It's possible to replace the cheesy element with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, wash it thoroughly, removing any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of liquid over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Heat the olive oil in a pan over a medium flame and saute the diced onion and garlic cloves until tender, about four minutes. Take off the heat.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until combined. If the preparation looks too wet, incorporate some additional breading.

With your fingers, mold the preparation into elongated patties slightly larger than a nut but less bulky than an large egg, and put them on a tray topped with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a amount of about half an inch. Fry the patties a small batch for a couple of minutes per side, turning so they are golden completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully nutritious snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Place the lentils in a saucepan and cover with enough fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes submerged if necessary.

Add the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul completely and put aside in a mixing bowl.

Heat a portion of the