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Leek Patties

Small pan-fried croquettes, commonly referred to as keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes present a delicious fusion of rich beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

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

Thoroughly wash the leeks carefully and remove the roots and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5cm pieces. Place in a deep frying pan and fill with water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor well with seasoning. Stir thoroughly using your hands then mold a few scoops into a croquette, flattening a bit. Place on a plate and proceed for the remaining of the preparation.

Heat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Remove the finished patties to a tray topped with absorbent paper and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real delight. The crispy exterior gives way to a creamy center. The fresh spinach brings a vibrant, moderately natural taste, while the grated cheese offers a savory, savory creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For leafy greens, clean it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a little liquid over a medium flame. Once cooked, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For defrosted spinach, thoroughly press out extra water.

Warm the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until softened, about a few minutes. Remove from the stove.

Place the wilted spinach, cooked onion and garlic, grated cheese, ricotta, spice, red spice, breading and beaten eggs in a large bowl and season with pepper and salt. Mix thoroughly until blended. If the preparation seems too soft, add some more breadcrumbs.

By hand, form the dough into oval shapes a bit bigger than a walnut but smaller than an large egg, and put them on a baking sheet topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, preheat oil to a level of about 1 centimeter. Brown the fritters a handful for a couple of minutes each side, rotating so they are golden completely, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pan and fill with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, including extra liquid to ensure the pulses covered if required.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a container.

Heat 50% of the