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Keftedes me Prassa

Petite fried fritters, typically called keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These leek fritters deliver a delicious blend of savory ground beef with the gentle, sweetly mild taste of tender leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the green leeks properly and trim off the root ends and the majority of the green stalk. Cut into halves longways then into 1.5-centimeter rounds. Transfer in a large skillet and fill with water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and spice and flavor generously with salt and pepper. Combine thoroughly using your hands then form a couple of spoonfuls into a croquette, shaping a slightly. Put on a platter and proceed for the remaining of the mixture.

Warm olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, fry the croquettes in small groups until golden on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Take out the cooked fritters to a plate lined with kitchen paper and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese fritters are a true pleasure. The golden exterior reveals a soft filling. The leafy spinach brings a bright, slightly green taste, while the cheese offers a deep, umami smoothness. You can substitute the dairy cheese with boiled, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

For fresh spinach, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Place in a deep pan with a bit of hot water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then remove any excess liquid and reserve.

If using previously frozen spinach, completely remove extra water.

Preheat the cooking oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until tender, about four minutes. Take off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Mix thoroughly until combined. If the mixture appears too loose, mix in some additional crumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and put them on a baking sheet topped with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, warm oil to a level of about half an inch. Brown the patties a small batch for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding more water to maintain the pulses immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a bowl.

Heat 50% of the