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Keftedes me Prassa

Small fried fritters, typically referred to as keftedes, are a treasured signature dish in Sephardic culinary traditions. These particular leek patties present a flavorful blend of hearty beef with the gentle, sweetly mild flavour of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and remove the base and the majority of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Stir completely using your hands then shape a several scoops into a croquette, pressing a little. Set on a platter and continue for the balance of the ingredients.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is ready, cook the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the finished croquettes to a dish topped with absorbent paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a real treat. The crunchy crust opens up to a soft filling. The leafy spinach brings a fresh, slightly green taste, while the grated cheese gives a savory, savory smoothness. Feel free to swap the cheese with boiled, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using leafy greens, rinse it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then remove any extra water and set aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Put the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine well until combined. If the preparation appears too soft, mix in some extra breadcrumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but smaller than an large egg, and put them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a level of about 1cm. Brown the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a extremely wholesome snack or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and cover with ample cold water. Cook over a moderate heat for about twenty minutes or until partially softened, including additional water to keep the pulses immersed if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Preheat a portion of the