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Leek Patties

Bite-sized pan-fried fritters, commonly called keftedes, represent a treasured speciality in Sephardic cuisine. These particular leek croquettes offer a flavorful combination of rich ground beef with the subtle, slightly sweet flavour of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks well and remove the base and the bulk of the green stalk. Slice lengthwise longways then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and season liberally with pepper and salt. Mix thoroughly using your palms then mold a couple of scoops into a ball, flattening a little. Place on a platter and proceed for the balance of the ingredients.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the croquettes in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Take out the cooked croquettes to a plate lined with absorbent paper and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach patties are a genuine treat. The golden crust opens up to a creamy interior. The leafy spinach brings a fresh, slightly earthy note, while the dairy offers a deep, flavorful creaminess. It's possible to replace the dairy cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount liquid over a medium flame. Once wilted, drain in a strainer for about 15 mins, then press out any remaining moisture and put aside.

When working with previously frozen spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about a few minutes. Take off the heat.

Combine the cooked spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir completely until incorporated. If the mixture appears too loose, incorporate some additional breading.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are golden completely, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pan and cover with enough water. Cook over a medium flame for about 20 minutes or until partially softened, including extra liquid to ensure the lentils covered if necessary.

Stir in the burghul and keep cooking until fully cooked. Drain the mixture well and put aside in a container.

Warm a portion of the