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Leek Patties

Bite-sized pan-fried croquettes, often called keftedes, represent a cherished speciality in Sephardic cuisine. These wonderful leek patties present a delicious fusion of hearty minced beef with the delicate, mildly sweet flavour of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the leeks carefully and trim off the root ends and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and spice well with seasoning. Combine well using your palms then form a couple of scoops into a ball, shaping a little. Set on a tray and repeat for the balance of the preparation.

Preheat olive oil in a pan to a level of about 2cm over a medium heat. When the oil is hot, brown the patties in small batches until golden on each side. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a tray topped with paper towel and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a real delight. The crispy outside reveals a soft filling. The leafy spinach imparts a bright, slightly natural flavor, while the dairy gives a savory, savory creaminess. Feel free to swap the dairy cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

For leafy greens, wash it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a medium heat and cook the onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Place the prepared spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a large bowl and flavor with salt and pepper. Combine well until incorporated. If the preparation appears too loose, mix in some additional crumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut but more compact than an chicken egg, and place them on a plate lined with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a level of about half an inch. Brown the fritters a handful for 2–3 minutes on both sides, rotating so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and cover with enough fresh water. Boil over a medium heat for about 20 mins or until nearly done, pouring additional water to maintain the legumes immersed if necessary.

Add the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul completely and reserve in a container.

Heat 50% of the