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Leek Patties

Petite fried patties, often known as keftedes, are a treasured delicacy in Sephardic cuisine. These wonderful leek fritters present a flavorful fusion of savory beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the green leeks carefully and trim off the root ends and the majority of the green tops. Cut in half lengthways then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, dill, parsley and spice and spice well with salt and pepper. Stir completely using your fingers then mold a couple of tablespoonfuls into a croquette, shaping a bit. Set on a tray and continue for the balance of the preparation.

Preheat oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Remove the ready croquettes to a tray lined with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a true pleasure. The crispy exterior reveals a smooth interior. The leafy spinach imparts a bright, somewhat natural flavor, while the dairy gives a savory, umami richness. You can substitute the dairy cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to accompany

When using leafy greens, wash it carefully, removing any hard stems, and cut into it into large chunks. Put in a deep pan with a bit of water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then remove any extra water and set aside.

When working with previously frozen spinach, carefully press out unwanted moisture.

Warm the oil in a pan over a moderate heat and saute the diced onion and garlic until tender, about four minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until combined. If the dough looks too soft, incorporate some extra breading.

By hand, shape the mixture into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and place them on a baking sheet lined with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm oil to a level of about half an inch. Fry the fritters a small batch for 2–3 minutes each side, rotating so they are golden completely, then transfer on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

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

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a saucepan and submerge with enough cold water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the legumes covered if needed.

Mix in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul thoroughly and set aside in a container.

Warm 50% of the