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Leek Croquettes

Petite crispy croquettes, commonly referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes offer a flavorful blend of rich minced beef with the gentle, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks properly and trim off the roots and most of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Put in a deep pan and cover with water, then cook over a medium flame for about 20 mins or until softened.

Drain the leeks and place in a big bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor liberally with pepper and salt. Stir thoroughly using your fingers then form a few scoops into a patty, flattening a bit. Put on a platter and repeat for the remaining of the ingredients.

Warm olive oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked patties to a dish covered with absorbent paper and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true delight. The crispy outside gives way to a creamy filling. The fresh spinach imparts a bright, moderately green flavor, while the dairy gives a savory, savory smoothness. You can substitute the cheesy element with steamed, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it carefully, removing any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

If using defrosted spinach, carefully squeeze out extra water.

Heat the cooking oil in a skillet over a medium flame and cook the onion and garlic until translucent, about four minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until blended. If the dough seems too soft, add some extra breadcrumbs.

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

In a wide pan over medium flame, warm oil to a level of about 1cm. Brown the fritters a few at a time for a couple of minutes per side, flipping so they are golden everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these patties are not only flavorful but also a extremely nutritious snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with plenty of fresh water. Boil over a medium flame for about 20 minutes or until nearly done, adding more water to keep the legumes immersed if necessary.

Stir in the bulgur wheat and keep cooking until softened. Strain the ingredients well and reserve in a mixing bowl.

Preheat a portion of the