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Leek Croquettes

Small pan-fried patties, commonly called keftedes, represent a beloved speciality in Sephardic culinary traditions. These leek patties present a tasty fusion of hearty beef with the subtle, slightly sweet taste of fresh leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and remove the root ends and most of the green tops. Chop in half lengthways then into 1.5cm pieces. Transfer in a large skillet and submerge with water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor well with salt and pepper. Stir completely using your palms then form a several scoops into a patty, pressing a bit. Place on a platter and proceed for the rest of the ingredients.

Warm olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the fritters in batches until crispy on both sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Transfer the ready patties to a dish lined with absorbent paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The crispy outside reveals a creamy interior. The spinach imparts a bright, moderately natural taste, while the dairy offers a deep, umami richness. Feel free to swap the dairy cheese with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using fresh spinach, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a little hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then press out any extra water and put aside.

If using previously frozen spinach, carefully remove extra water.

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

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until blended. If the mixture seems too soft, mix in some extra breading.

By hand, mold the mixture into oval shapes a bit bigger than a nut but more compact than an large egg, and put them on a baking sheet lined with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1cm. Brown the fritters a handful for a couple of minutes on both sides, turning so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and tender interior, these patties are not only flavorful but also a wonderfully healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and fill with enough water. Cook over a medium flame for about 20 minutes or until partially softened, pouring additional water to ensure the lentils covered if necessary.

Add the burghul and proceed cooking until fully cooked. Strain the ingredients thoroughly and set aside in a bowl.

Preheat half of the