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Leek Patties

Petite pan-fried fritters, commonly known as keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek fritters offer a flavorful combination of hearty beef with the subtle, mildly sweet taste of leeks, rendering them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks properly and trim off the roots and the bulk of the dark green parts. Chop in half longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with water, then heat over a moderate heat for about 20 mins or until tender.

Drain the leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Stir thoroughly using your palms then form a couple of spoonfuls into a patty, flattening a little. Place on a platter and repeat for the remaining of the preparation.

Preheat oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Remove the finished patties to a plate topped with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a true pleasure. The golden exterior reveals a smooth filling. The fresh spinach brings a vibrant, somewhat green flavor, while the grated cheese gives a savory, savory richness. You can substitute the cheesy element with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it carefully, discarding any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, carefully remove unwanted moisture.

Heat the olive oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until tender, about a few minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the preparation appears too wet, add some additional crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, warm oil to a amount of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes per side, turning so they are golden completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly wholesome appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Place the brown lentils in a pan and cover with ample cold water. Cook over a medium heat for about 20 mins or until partially softened, including extra liquid to keep the pulses covered if needed.

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

Preheat a portion of the