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Leek Patties

Bite-sized fried croquettes, typically referred to as keftedes, represent a cherished signature dish in Sephardic culinary traditions. These leek croquettes offer a delicious fusion of savory beef with the gentle, slightly sweet essence of leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and remove the base and the majority of the green stalk. Slice in half longways then into half-inch rounds. Place in a large skillet and submerge with cold water, then heat over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Combine well using your hands then form a several spoonfuls into a patty, shaping a little. Put on a plate and proceed for the balance of the preparation.

Preheat oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, cook the patties in small groups until golden on both sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Take out the finished croquettes to a plate topped with absorbent paper and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true delight. The golden exterior opens up to a creamy center. The spinach adds a vibrant, slightly earthy flavor, while the dairy provides a rich, umami richness. You can substitute the dairy cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

For fresh spinach, wash it well, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then remove any extra water and reserve.

For thawed frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until tender, about 4 minutes. Take off the stove.

Place the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with seasoning. Combine well until incorporated. If the mixture looks too soft, add some extra crumbs.

By hand, form the mixture into oval croquettes a bit bigger than a nut but more compact than an egg, and place them on a plate covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes per side, rotating so they are crispy completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only tasty but also a highly nutritious snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a pan and submerge with ample water. Simmer over a medium heat for about 20 mins or until almost cooked, adding extra liquid to keep the lentils covered if necessary.

Mix in the burghul and keep cooking until fully cooked. Strain the mixture completely and set aside in a bowl.

Warm a portion of the