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Leek Patties

Bite-sized fried patties, commonly known as keftedes, represent a cherished signature dish in Sephardic cuisine. These leek fritters present a flavorful combination of savory beef with the delicate, mildly sweet taste of leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks properly and remove the root ends and most of the green tops. Slice lengthwise lengthways then into half-inch rounds. Put in a large skillet and cover with cold water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with seasoning. Stir thoroughly using your palms then shape a couple of scoops into a croquette, pressing a slightly. Place on a platter and continue for the rest of the mixture.

Heat olive oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the croquettes in small groups until golden on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Remove the finished patties to a dish covered with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a real delight. The crunchy outside opens up to a smooth interior. The fresh spinach brings a vibrant, somewhat earthy note, while the dairy provides a deep, umami smoothness. You can substitute the cheesy element with cooked, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

For fresh spinach, wash it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine completely until incorporated. If the dough seems too soft, mix in some additional crumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a handful for a couple of minutes per side, rotating so they are golden brown all over, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully nutritious appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pan and submerge with enough cold water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses covered if necessary.

Add the burghul and continue cooking until tender. Drain the ingredients completely and reserve in a container.

Preheat half of the