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Leek Patties

Petite fried patties, often known as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These particular leek croquettes deliver a tasty combination of rich ground beef with the delicate, slightly sweet essence of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to accompany

Clean the leeks properly and cut away the base and the majority of the green stalk. Slice into halves along the length then into half-inch pieces. Transfer in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and spice and season liberally with seasoning. Combine well using your fingers then form a couple of scoops into a ball, flattening a slightly. Set on a tray and repeat for the remaining of the mixture.

Warm olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the croquettes in batches until golden brown on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the ready croquettes to a plate lined with kitchen paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true treat. The crispy exterior reveals a creamy filling. The spinach imparts a fresh, moderately earthy taste, while the dairy provides a deep, savory creaminess. You can substitute the cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

For raw spinach, rinse it carefully, getting rid of any hard stems, and cut into it into big pieces. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and cook the diced onion and minced garlic until softened, about a few minutes. Turn off the flame.

Place the prepared spinach, cooked onion and garlic, hard cheese, ricotta, spice, red spice, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until blended. If the dough appears too wet, incorporate some extra crumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut but smaller than an egg, and set them on a plate topped with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, heat oil to a level of about 1cm. Cook the croquettes a few at a time for a couple of minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Add the brown lentils in a pot and submerge with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to keep the legumes covered if required.

Mix in the bulgur wheat and proceed cooking until tender. Drain the ingredients completely and reserve in a container.

Warm 50% of the