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Leek Patties

Small crispy fritters, commonly called keftedes, represent a treasured delicacy in Sephardic cuisine. These leek patties offer a tasty fusion of rich minced beef with the subtle, slightly sweet flavour of fresh leeks, making them truly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and cut away the base and the bulk of the green tops. Slice into halves along the length then into half-inch slices. Put in a large skillet and fill with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Combine thoroughly using your fingers then shape a few spoonfuls into a ball, flattening a slightly. Set on a plate and proceed for the rest of the preparation.

Heat 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 batches until golden brown on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a dish covered with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a true pleasure. The crispy exterior reveals a smooth filling. The fresh spinach brings a vibrant, moderately earthy flavor, while the dairy offers a rich, savory richness. It's possible to replace the dairy cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

For leafy greens, clean it carefully, removing any hard stems, and coarsely chop it into big pieces. Put in a big pot with a small amount hot water over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any extra water and set aside.

For thawed frozen spinach, thoroughly remove extra water.

Heat the olive oil in a pan over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until blended. If the mixture seems too wet, incorporate some more breading.

Using your hands, shape the dough into elongated patties slightly larger than a nut but less bulky than an egg, and place them on a tray covered with wax paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes per side, turning so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a highly nutritious bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a pot and cover with enough cold water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to ensure the lentils submerged if necessary.

Stir in the burghul and keep cooking until tender. Strain the mixture well and reserve in a bowl.

Warm a portion of the