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Leek Patties

Small crispy patties, typically known as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These leek patties offer a flavorful fusion of rich ground beef with the delicate, mildly sweet taste of tender leeks, and they are utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks properly and remove the base and the majority of the green tops. Chop lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with water, then cook over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice well with pepper and salt. Mix completely using your fingers then shape a couple of scoops into a ball, pressing a bit. Place on a platter and continue for the rest of the ingredients.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the oil is sizzling, cook the croquettes in batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Transfer the finished patties to a plate topped with paper towel and allow to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine treat. The crunchy exterior gives way to a soft interior. The fresh spinach brings a vibrant, somewhat natural flavor, while the cheese provides a rich, flavorful smoothness. You can substitute the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to accompany

If using leafy greens, wash it thoroughly, discarding any stalks, and roughly chop it into big pieces. Place in a big pot with a small amount hot water over a medium heat. Once softened, drain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the chopped onion and garlic cloves until softened, about four minutes. Remove from the flame.

Place the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Stir completely until incorporated. If the preparation appears too soft, add some additional crumbs.

By hand, mold the dough into elongated patties somewhat larger than a walnut but less bulky than an egg, and place them on a plate lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a amount of about 1cm. Cook the fritters a few at a time for a couple of minutes per side, turning so they are golden brown completely, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pan and cover with ample water. Simmer over a medium flame for about 20 mins or until nearly done, adding additional water to keep the lentils covered if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the mixture completely and put aside in a container.

Warm 50% of the