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Keftedes me Prassa

Small pan-fried patties, typically referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These leek patties deliver a delicious combination of savory minced beef with the delicate, slightly sweet taste of fresh leeks, and they are truly addictive.

Yields 12

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

Clean the green leeks well and remove the base and most of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter pieces. Put in a large skillet and submerge with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and spice generously with seasoning. Stir well using your hands then shape a several tablespoonfuls into a ball, shaping a slightly. Place on a plate and repeat for the rest of the mixture.

Preheat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the oil is ready, cook the patties in small groups until crispy on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Transfer the cooked croquettes to a plate topped with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a real pleasure. The golden exterior gives way to a soft center. The leafy spinach imparts a fresh, moderately green flavor, while the dairy provides a deep, flavorful smoothness. You can substitute the cheesy element with cooked, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for frying (or vegetable oil)
• Fresh lemon, to serve

When using raw spinach, clean it well, discarding any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and reserve.

For thawed frozen spinach, completely remove extra water.

Warm the olive oil in a skillet over a medium flame and cook the onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine well until incorporated. If the mixture appears too loose, incorporate some extra crumbs.

With your fingers, shape the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least one hour.

In a wide pan over medium flame, preheat olive oil to a level of about half an inch. Brown the fritters a handful for a couple of minutes per side, turning so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely healthy bite or main course.

Makes 12

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

Place the brown lentils in a pot and fill with ample water. Cook over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to maintain the lentils immersed if required.

Stir in the burghul and continue cooking until softened. Strain the ingredients completely and set aside in a mixing bowl.

Warm a portion of the