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Leek Patties

Small pan-fried croquettes, typically referred to as keftedes, stand as a beloved speciality in Sephardic cuisine. These leek patties offer a flavorful fusion of hearty beef with the gentle, sweetly mild flavour of leeks, making them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the green leeks well and remove the roots and the majority of the green tops. Slice lengthwise lengthways then into half-inch pieces. Put in a large skillet and fill with water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and paprika and spice well with seasoning. Stir completely using your fingers then mold a couple of scoops into a patty, shaping a slightly. Set on a tray and proceed for the remaining of the mixture.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the croquettes in small batches until golden brown on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the ready fritters to a tray covered with paper towel and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a true pleasure. The golden exterior opens up to a smooth filling. The fresh spinach imparts a vibrant, moderately green note, while the cheese gives a rich, umami creaminess. You can substitute the cheesy element with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it carefully, removing any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then remove any extra water and set aside.

For previously frozen spinach, carefully squeeze out excess liquid.

Preheat the oil in a frying pan over a medium heat and cook the onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breading and beaten eggs in a container and season with seasoning. Mix thoroughly until combined. If the dough looks too loose, add some more breadcrumbs.

Using your hands, mold the preparation into elongated patties a bit bigger than a walnut shell but smaller than an egg, and place them on a plate lined with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm oil to a amount of about 1 centimeter. Fry the fritters a small batch for a couple of minutes on both sides, rotating so they are golden brown all over, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a highly nutritious bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and fill with ample fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, adding extra liquid to ensure the legumes covered if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a container.

Heat 50% of the