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Leek Patties

Bite-sized fried fritters, typically referred to as keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These leek patties deliver a flavorful fusion of rich minced beef with the subtle, slightly sweet flavour of tender leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks carefully and trim off the roots and most of the green tops. Slice in half along the length then into 1.5-centimeter rounds. Place in a deep frying pan and fill with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and season generously with salt and pepper. Stir well using your hands then mold a few tablespoonfuls into a patty, pressing a slightly. Set on a tray and continue for the balance of the ingredients.

Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden brown on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Remove the finished fritters to a tray covered with absorbent paper and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a true delight. The golden exterior gives way to a soft interior. The spinach brings a vibrant, moderately earthy flavor, while the dairy offers a rich, savory smoothness. You can substitute the dairy cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to accompany

For fresh spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Put in a big pot with a bit of liquid over a medium heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

For previously frozen spinach, completely press out excess liquid.

Warm the cooking oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until tender, about a few minutes. Turn off the flame.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Combine completely until blended. If the preparation looks too loose, mix in some extra breadcrumbs.

With your fingers, shape the dough into oval shapes somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet topped with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about 1cm. Cook the patties a small batch for two to three minutes per side, turning so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only tasty but also a highly wholesome snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Place the dry lentils in a pot and submerge with ample water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including more water to keep the legumes covered if needed.

Mix in the burghul and continue cooking until softened. Remove the water from the lentils and burghul completely and put aside in a container.

Warm half of the