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Leek Patties

Bite-sized fried croquettes, typically known as keftedes, are a treasured speciality in Sephardic culinary traditions. These particular leek croquettes present a delicious fusion of savory minced beef with the subtle, sweetly mild taste of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the roots and most of the green stalk. Slice in half along the length then into 1.5cm slices. Put in a deep pan and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and season liberally with pepper and salt. Mix thoroughly using your hands then mold a few tablespoonfuls into a patty, flattening a slightly. Place on a platter and proceed for the rest of the mixture.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the patties in small groups until golden brown on both sides. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the finished croquettes to a tray covered with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a genuine pleasure. The golden crust reveals a smooth filling. The leafy spinach adds a fresh, slightly green taste, while the dairy provides a rich, savory creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

If using leafy greens, wash it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of water over a medium flame. Once cooked, strain in a colander for about 15 mins, then remove any remaining moisture and reserve.

For defrosted spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until translucent, about 4 minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Mix well until combined. If the dough appears too soft, mix in some additional breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and place them on a tray covered with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a amount of about half an inch. Fry the patties a handful for a couple of minutes per side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a highly wholesome snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a saucepan and cover with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, adding additional water to keep the legumes covered if necessary.

Add the cracked wheat and continue cooking until tender. Strain the lentils and burghul well and put aside in a container.

Warm 50% of the