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Leek Patties

Petite pan-fried croquettes, often referred to as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These wonderful leek fritters present a flavorful blend of savory ground beef with the delicate, slightly sweet taste of leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and cut away the roots and the majority of the green stalk. Slice into halves lengthways then into half-inch slices. Transfer in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Drain the leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, parsley and spice and season well with seasoning. Mix thoroughly using your fingers then form a several spoonfuls into a ball, flattening a bit. Place on a tray and proceed for the balance of the preparation.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, cook the fritters in batches until golden brown on both sides. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Take out the ready patties to a plate lined with paper towel and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a true delight. The golden exterior opens up to a soft filling. The leafy spinach adds a bright, slightly green taste, while the dairy offers a rich, flavorful creaminess. Feel free to swap the cheesy element with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, wash it well, discarding any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, thoroughly remove unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and fry the diced onion and minced garlic until softened, about 4 minutes. Take off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Combine completely until combined. If the dough seems too soft, mix in some more crumbs.

With your fingers, shape the preparation into elongated patties a bit bigger than a walnut but more compact than an large egg, and put them on a baking sheet lined with wax paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, preheat oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a extremely nutritious snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a saucepan and submerge with enough water. Simmer over a medium heat for about 20 minutes or until partially softened, adding more water to ensure the lentils covered if necessary.

Mix in the cracked wheat and continue cooking until softened. Strain the lentils and burghul well and put aside in a container.

Heat a portion of the