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Leek Patties

Petite pan-fried croquettes, often known as keftedes, are a cherished signature dish in Sephardic cooking. These leek croquettes offer a delicious fusion of hearty ground beef with the subtle, mildly sweet essence of leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and remove the base and the bulk of the dark green parts. Cut into halves along the length then into half-inch pieces. Place in a deep frying pan and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your hands then mold a several scoops into a ball, pressing a bit. Place on a plate and repeat for the remaining of the preparation.

Warm oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, fry the patties in small groups until golden on each side. (Do not fill the frying pan as this lowers the heat of the oil.) Remove the ready croquettes to a dish covered with paper towel and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true delight. The golden crust gives way to a creamy interior. The spinach adds a vibrant, somewhat green taste, while the grated cheese offers a deep, umami smoothness. Feel free to swap the dairy cheese with steamed, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to serve

For raw spinach, clean it thoroughly, getting rid of any stalks, and cut into it into big pieces. Put in a big pot with a little liquid over a moderate heat. Once cooked, remove in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Preheat the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic until softened, about 4 minutes. Remove from the heat.

Place the wilted spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Stir thoroughly until combined. If the mixture seems too loose, incorporate some extra breading.

By hand, shape the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a level of about 1cm. Cook the croquettes a small batch for two to three minutes per side, rotating so they are crispy completely, then put on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a extremely wholesome bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the pulses covered if necessary.

Mix in the burghul and continue cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Warm 50% of the