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Leek Patties

Small crispy patties, typically called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These particular leek croquettes present a delicious combination of savory minced beef with the gentle, slightly sweet taste of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and remove the root ends and most of the green stalk. Chop into halves lengthways then into half-inch slices. Place in a large skillet and submerge with water, then heat over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your hands then form a few spoonfuls into a patty, flattening a little. Put on a plate and continue for the balance of the ingredients.

Warm oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a dish topped with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a true treat. The golden outside opens up to a soft interior. The spinach brings a vibrant, slightly earthy taste, while the dairy offers a savory, savory smoothness. Feel free to swap the cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Put in a big pot with a bit of water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

If using defrosted spinach, thoroughly press out excess liquid.

Warm the oil in a frying pan over a medium heat and fry the diced onion and minced garlic until translucent, about four minutes. Take off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Stir well until blended. If the mixture seems too soft, mix in some additional breading.

By hand, shape the preparation into elongated patties slightly larger than a walnut but less bulky than an egg, and place them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a level of about 1 centimeter. Brown the patties a handful for a couple of minutes on both sides, turning so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely wholesome snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Place the lentils in a pot and cover with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to ensure the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Drain the lentils and burghul well and reserve in a container.

Warm half of the