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Leek Patties

Small fried patties, often called keftedes, represent a treasured signature dish in Sephardic cooking. These leek fritters deliver a flavorful fusion of hearty beef with the gentle, mildly sweet taste of leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Slice into halves lengthways then into 1.5-centimeter slices. Put in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and place in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and season liberally with seasoning. Stir completely using your fingers then form a few spoonfuls into a patty, flattening a little. Put on a plate and continue for the remaining of the preparation.

Preheat olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is ready, fry the patties in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Transfer the finished patties to a tray covered with kitchen paper and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These spinach and cheese fritters are a genuine pleasure. The golden exterior reveals a smooth center. The spinach adds a vibrant, slightly earthy taste, while the dairy provides a savory, flavorful richness. It's possible to replace the cheesy element with boiled, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into large chunks. Place in a big pot with a little hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

For defrosted spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and fry the onion and garlic until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine well until incorporated. If the mixture appears too wet, mix in some extra breading.

By hand, form the dough into oval shapes a bit bigger than a walnut shell but more compact than an egg, and place them on a plate topped with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a depth of about 1cm. Fry the patties a few at a time for a couple of minutes on both sides, rotating so they are golden everywhere, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a extremely nutritious bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a saucepan and fill with plenty of fresh water. Boil over a medium heat for about 20 minutes or until partially softened, including extra liquid to ensure the legumes submerged if needed.

Stir in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a bowl.

Warm a portion of the