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Leek Patties

Small crispy fritters, typically called keftedes, are a cherished delicacy in Sephardic cooking. These leek croquettes deliver a delicious combination of hearty ground beef with the delicate, sweetly mild taste of leeks, rendering them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks carefully and cut away the root ends and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and spice and spice well with seasoning. Combine well using your palms then mold a couple of tablespoonfuls into a ball, flattening a little. Place on a plate and continue for the remaining of the mixture.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a medium flame. When the oil is sizzling, fry the patties in small groups until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Take out the finished fritters to a tray covered with paper towel and permit to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a true pleasure. The crunchy crust reveals a creamy center. The fresh spinach imparts a fresh, somewhat natural note, while the grated cheese provides a rich, umami richness. You can substitute the dairy cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to serve

For leafy greens, clean it well, removing any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a little hot water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then press out any remaining moisture and set aside.

For previously frozen spinach, completely squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Place the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix well until blended. If the preparation appears too soft, incorporate some additional breading.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a tray covered with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a depth of about half an inch. Cook the croquettes a handful for a couple of minutes on both sides, flipping so they are crispy completely, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only delicious but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and cover with plenty of fresh water. Simmer over a medium flame for about 20 mins or until partially softened, adding extra liquid to ensure the lentils covered if needed.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a container.

Heat a portion of the