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Keftedes me Prassa

Bite-sized crispy fritters, typically known as keftedes, represent a treasured delicacy in Sephardic cooking. These leek patties offer a delicious combination of savory minced beef with the subtle, slightly sweet flavour of leeks, making them absolutely irresistible.

Produces 12

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

Thoroughly wash the fresh leeks well and cut away the roots and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter slices. Put in a large skillet and fill with water, then cook over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor generously with seasoning. Stir well using your hands then shape a several scoops into a patty, flattening a bit. Put on a platter and repeat for the rest of the preparation.

Warm oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is ready, fry the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Transfer the cooked fritters to a tray topped with absorbent paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a true delight. The crispy outside opens up to a smooth center. The spinach adds a bright, somewhat natural flavor, while the dairy offers a savory, savory smoothness. It's possible to replace the cheesy element with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

For leafy greens, wash it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Place in a deep pan with a small amount hot water over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a pan over a medium flame and cook the diced onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine completely until combined. If the dough seems too wet, add some extra crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet covered with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a depth of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are golden everywhere, then put on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Put the lentils in a saucepan and cover with enough water. Cook over a medium heat for about 20 minutes or until nearly done, including additional water to ensure the lentils submerged if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a bowl.

Warm a portion of the