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Leek Patties

Petite crispy patties, commonly called keftedes, stand as a treasured speciality in Sephardic culinary traditions. These wonderful leek fritters present a flavorful blend of rich beef with the delicate, slightly sweet flavour of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the base and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter slices. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Drain the leeks and place in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix thoroughly using your hands then form a few tablespoonfuls into a ball, shaping a bit. Set on a tray and repeat for the balance of the preparation.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the croquettes in small batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the finished patties to a dish covered with paper towel and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine treat. The crispy crust reveals a smooth center. The spinach imparts a vibrant, somewhat natural note, while the grated cheese offers a savory, flavorful smoothness. You can substitute the cheesy element with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount liquid over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

For defrosted spinach, carefully remove extra water.

Heat the oil in a skillet over a moderate heat and saute the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine completely until blended. If the mixture appears too soft, add some more breadcrumbs.

Using your hands, mold the preparation into elongated patties somewhat larger than a walnut but smaller than an large egg, and put them on a plate topped with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Cook the croquettes a small batch for two to three minutes each side, turning so they are golden completely, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only tasty but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Place the lentils in a saucepan and fill with ample water. Simmer over a moderate heat for about 20 minutes or until nearly done, including more water to keep the legumes submerged if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients completely and set aside in a bowl.

Warm half of the