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Leek Patties

Petite crispy fritters, commonly called keftedes, are a treasured signature dish in Sephardic Jewish cooking. These wonderful leek croquettes present a delicious fusion of rich minced beef with the gentle, sweetly mild taste of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks well and cut away the base and most of the green tops. Cut into halves longways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and put in a mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and spice and spice well with seasoning. Stir completely using your palms then mold a few scoops into a ball, pressing a slightly. Place on a tray and repeat for the balance of the preparation.

Heat olive oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, fry the fritters in small groups until crispy on each side. (Do not fill the pan as this lowers the heat of the oil.) Transfer the finished croquettes to a plate covered with paper towel and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a real delight. The crispy outside gives way to a creamy interior. The fresh spinach imparts a fresh, somewhat natural note, while the cheese provides a savory, umami creaminess. You can substitute the dairy cheese with boiled, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, discarding any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a bit of liquid over a medium heat. Once softened, strain in a sieve for about 15 mins, then remove any extra water and reserve.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Heat the olive oil in a frying pan over a medium heat and saute the onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Combine well until blended. If the dough appears too loose, mix in some extra crumbs.

Using your hands, shape the dough into elongated patties a bit bigger than a nut but more compact than an egg, and set them on a plate lined with baking paper. Seal and chill for at least one hour.

In a big skillet over medium heat, heat olive oil to a depth of about 1cm. Brown the patties a handful for a couple of minutes on both sides, turning so they are golden brown completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a highly healthy appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and fill with ample water. Boil over a medium flame for about 20 mins or until partially softened, including more water to ensure the lentils immersed if required.

Add the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Warm a portion of the