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Leek Patties

Small crispy fritters, typically referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These particular leek fritters deliver a delicious fusion of rich ground beef with the delicate, sweetly mild taste of fresh leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and remove the root ends and most of the dark green parts. Slice into halves lengthways then into half-inch rounds. Transfer in a large skillet and fill with cold water, then cook over a medium flame for about twenty minutes or until tender.

Drain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season well with pepper and salt. Stir thoroughly using your palms then shape a several spoonfuls into a croquette, pressing a little. Put on a tray and continue for the balance of the mixture.

Warm olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, cook the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Take out the cooked patties to a dish covered with kitchen paper and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real delight. The crispy exterior opens up to a soft interior. The fresh spinach brings a vibrant, somewhat green note, while the dairy gives a savory, savory smoothness. Feel free to swap the cheesy element with steamed, mashed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to garnish

For raw spinach, wash it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Heat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until incorporated. If the preparation looks too wet, incorporate some extra crumbs.

Using your hands, form the dough into elongated patties a bit bigger than a walnut but more compact than an large egg, and set them on a baking sheet topped with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a depth of about half an inch. Brown the fritters a handful for 2–3 minutes each side, rotating so they are golden everywhere, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Place the lentils in a pan and submerge with plenty of fresh water. Cook over a medium heat for about 20 mins or until nearly done, including additional water to keep the pulses submerged if needed.

Add the cracked wheat and proceed cooking until softened. Strain the ingredients thoroughly and reserve in a mixing bowl.

Preheat 50% of the