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Leek Patties

Small pan-fried fritters, commonly called keftedes, represent a beloved delicacy in Sephardic culinary traditions. These leek patties deliver a delicious combination of savory ground beef with the delicate, mildly sweet essence of fresh leeks, and they are absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks properly and cut away the roots and most of the dark green parts. Slice into halves lengthways then into 1.5cm slices. Place in a deep frying pan and cover with water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and season well with salt and pepper. Combine completely using your palms then form a several tablespoonfuls into a croquette, flattening a bit. Set on a plate and continue for the remaining of the ingredients.

Heat olive oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, brown the patties in small groups until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the finished patties to a plate covered with absorbent paper and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach patties are a real pleasure. The golden crust opens up to a creamy filling. The leafy spinach brings a fresh, moderately green taste, while the cheese provides a rich, flavorful richness. Feel free to swap the cheesy element with cooked, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, clean it carefully, removing any stalks, and roughly chop it into large chunks. Place in a large saucepan with a little hot water over a medium heat. Once softened, strain in a sieve for about a quarter hour, then remove any excess liquid and set aside.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until softened, about four minutes. Remove from the heat.

Put the wilted spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Combine thoroughly until blended. If the dough seems too loose, add some extra crumbs.

With your fingers, form the dough into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a depth of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only tasty but also a highly nutritious appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a pot and cover with ample water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding more water to maintain the lentils covered if necessary.

Add the burghul and continue cooking until softened. Drain the ingredients thoroughly and set aside in a mixing bowl.

Heat 50% of the