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Leek Patties

Petite fried patties, typically referred to as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a flavorful blend of hearty beef with the subtle, mildly sweet flavour of tender leeks, making them absolutely irresistible.

Produces 12

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

Thoroughly wash the leeks properly and trim off the roots and the majority of the dark green parts. Chop in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Strain the leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and spice and season well with seasoning. Stir well using your fingers then form a several tablespoonfuls into a croquette, shaping a slightly. Set on a plate and proceed for the balance of the mixture.

Warm cooking oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in batches until golden brown on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a plate topped with kitchen paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real pleasure. The golden crust reveals a soft interior. The spinach imparts a fresh, moderately natural note, while the grated cheese offers a rich, savory smoothness. Feel free to swap the cheesy element with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, clean it carefully, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too loose, incorporate some more crumbs.

By hand, shape the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and place them on a plate topped with wax paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a amount of about half an inch. Fry the patties a handful for a couple of minutes per side, turning so they are golden brown everywhere, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely healthy snack or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Put the brown lentils in a pot and submerge with ample water. Boil over a moderate heat for about 20 minutes or until partially softened, including more water to ensure the pulses immersed if necessary.

Add the cracked wheat and continue cooking until tender. Strain the ingredients completely and put aside in a container.

Preheat a portion of the