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Keftedes me Prassa

Petite fried fritters, commonly called keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These leek patties deliver a delicious blend of rich ground beef with the delicate, sweetly mild flavour of fresh leeks, making them utterly crave-worthy.

Makes 12

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

Clean the leeks properly and trim off the base and most of the green tops. Slice in half along the length then into 1.5cm pieces. Transfer in a deep frying pan and fill with cold water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Combine completely using your hands then shape a few spoonfuls into a patty, pressing a bit. Set on a plate and repeat for the balance of the mixture.

Warm oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the fritters in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Take out the cooked fritters to a tray topped with kitchen paper and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real delight. The golden crust gives way to a creamy center. The leafy spinach adds a vibrant, slightly earthy flavor, while the dairy provides a rich, savory creaminess. You can substitute the dairy cheese with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it carefully, discarding any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

For defrosted spinach, completely press out excess liquid.

Warm the olive oil in a pan over a medium flame and fry the diced onion and garlic cloves until tender, about 4 minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Mix completely until combined. If the preparation appears too soft, mix in some extra crumbs.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and put them on a tray covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, preheat olive oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes each side, flipping so they are crispy all over, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Makes 12

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

Put the brown lentils in a saucepan and cover with enough cold water. Simmer over a medium flame for about 20 mins or until partially softened, including additional water to keep the legumes covered if needed.

Mix in the burghul and keep cooking until tender. Drain the mixture thoroughly and reserve in a bowl.

Heat half of the