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Keftedes me Prassa

Petite pan-fried patties, often called keftedes, stand as a cherished speciality in Sephardic cooking. These wonderful leek fritters present a delicious combination of savory beef with the gentle, slightly sweet essence of fresh leeks, making them truly irresistible.

Makes 12

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

Thoroughly wash the fresh leeks properly and trim off the base and most of the green tops. Slice lengthwise lengthways then into half-inch rounds. Transfer in a deep pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with seasoning. Mix well using your hands then mold a couple of spoonfuls into a patty, shaping a little. Put on a tray and proceed for the remaining of the ingredients.

Preheat olive oil in a pan to a depth of about 2cm over a medium heat. When the oil is ready, brown the patties in small batches until golden brown on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the cooked patties to a dish topped with absorbent paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a genuine delight. The crispy exterior reveals a soft filling. The fresh spinach adds a bright, somewhat earthy taste, while the grated cheese offers a savory, savory smoothness. Feel free to swap the dairy cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

When using leafy greens, rinse it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of hot water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For defrosted spinach, completely remove excess liquid.

Heat the cooking oil in a pan over a moderate heat and fry the chopped onion and garlic until tender, about a few minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Stir completely until blended. If the preparation looks too loose, incorporate some extra breading.

Using your hands, shape the dough into elongated patties somewhat larger than a nut but smaller than an egg, and put them on a tray covered with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1cm. Cook the patties a few at a time for 2–3 minutes on both sides, turning so they are crispy everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only delicious but also a extremely nutritious snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a pot and cover with enough cold water. Boil over a medium flame for about twenty minutes or until nearly done, including additional water to maintain the pulses covered if necessary.

Mix in the bulgur wheat and continue cooking until softened. Strain the ingredients completely and set aside in a bowl.

Warm 50% of the