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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, stand as a treasured speciality in Sephardic cooking. These particular leek patties present a flavorful fusion of savory beef with the gentle, mildly sweet taste of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks carefully and remove the roots and the majority of the dark green parts. Cut lengthwise along the length then into half-inch slices. Put in a deep pan and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and flavor well with pepper and salt. Stir well using your palms then form a several spoonfuls into a ball, shaping a slightly. Put on a platter and proceed for the remaining of the mixture.

Preheat oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the patties in batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the ready croquettes to a tray topped with paper towel and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a true delight. The crunchy outside opens up to a smooth center. The spinach brings a bright, somewhat earthy flavor, while the dairy offers a savory, umami creaminess. You can substitute the cheesy element with steamed, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, rinse it carefully, removing any tough stems, and cut into it into large chunks. Transfer in a deep pan with a little liquid over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then press out any excess liquid and put aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a pan over a moderate heat and cook the diced onion and minced garlic until translucent, about four minutes. Take off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until blended. If the preparation appears too loose, add some more crumbs.

By hand, shape the preparation into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and set them on a plate lined with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a level of about half an inch. Brown the croquettes a few at a time for a couple of minutes per side, turning so they are golden brown all over, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these patties are not only tasty but also a extremely wholesome appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a pan and submerge with plenty of cold water. Cook over a medium heat for about twenty minutes or until nearly done, including more water to keep the lentils immersed if required.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Heat half of the