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Keftedes me Prassa

Bite-sized crispy patties, typically called keftedes, stand as a treasured speciality in Sephardic cooking. These leek fritters offer a flavorful combination of savory beef with the gentle, slightly sweet essence of fresh leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and cut away the root ends and the majority of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice generously with seasoning. Mix completely using your fingers then shape a several spoonfuls into a croquette, shaping a little. Set on a tray and proceed for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the croquettes in small groups until golden brown on each side. (Do not fill the pan as this lowers the heat of the oil.) Remove the ready fritters to a dish lined with kitchen paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The crispy outside opens up to a soft filling. The leafy spinach imparts a vibrant, somewhat natural taste, while the dairy provides a rich, flavorful richness. Feel free to swap the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, discarding any stalks, and cut into it into big pieces. Put in a large saucepan with a small amount water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and fry the onion and garlic until translucent, about 4 minutes. Take off the heat.

Place the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, spice, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Stir completely until combined. If the dough looks too loose, add some more crumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, flipping so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only tasty but also a wonderfully healthy bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the dry lentils in a pot and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring more water to maintain the legumes submerged if needed.

Stir in the cracked wheat and keep cooking until tender. Drain the lentils and burghul thoroughly and put aside in a container.

Heat a portion of the