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Leek Patties

Bite-sized pan-fried patties, typically known as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These leek patties offer a flavorful blend of rich beef with the delicate, sweetly mild essence of fresh leeks, making them absolutely addictive.

Produces 12

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

Thoroughly wash the green leeks carefully and trim off the base and the bulk of the green tops. Cut lengthwise longways then into half-inch rounds. Transfer in a deep frying pan and cover with water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Mix well using your fingers then mold a several spoonfuls into a ball, flattening a little. Place on a plate and continue for the remaining of the preparation.

Preheat oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the fritters in batches until crispy on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a tray topped with paper towel and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real delight. The golden crust reveals a creamy filling. The leafy spinach brings a bright, slightly green flavor, while the cheese gives a rich, flavorful smoothness. It's possible to replace the cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

For thawed frozen spinach, completely remove excess liquid.

Warm the olive oil in a pan over a medium flame and saute the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine well until incorporated. If the preparation appears too wet, incorporate some additional crumbs.

By hand, form the dough into oval croquettes slightly larger than a walnut but less bulky than an large egg, and put them on a plate topped with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes per side, flipping so they are crispy all over, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a highly wholesome appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and fill with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses submerged if needed.

Stir in the burghul and keep cooking until tender. Strain the ingredients completely and set aside in a container.

Heat 50% of the