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Leek Patties

Petite fried fritters, commonly referred to as keftedes, represent a cherished signature dish in Sephardic culinary traditions. These leek patties present a flavorful blend of hearty ground beef with the delicate, sweetly mild taste of tender leeks, making them truly addictive.

Makes 12

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

Thoroughly wash the leeks carefully and remove the root ends and the bulk of the green tops. Chop into halves lengthways then into half-inch pieces. Transfer in a deep frying pan and fill with water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice generously with salt and pepper. Mix thoroughly using your hands then form a several scoops into a ball, shaping a bit. Set on a plate and continue for the rest of the mixture.

Warm cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the croquettes in small groups until golden brown on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Remove the ready croquettes to a dish lined with absorbent paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a genuine delight. The golden crust opens up to a soft filling. The leafy spinach adds a fresh, somewhat natural taste, while the cheese provides a rich, flavorful richness. You can substitute the cheese with boiled, crushed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

When using leafy greens, wash it carefully, discarding any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a little hot water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then press out any extra water and put aside.

For thawed frozen spinach, thoroughly remove extra water.

Heat the oil in a skillet over a medium flame and fry the diced onion and garlic cloves until tender, about four minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Mix completely until combined. If the mixture appears too wet, mix in some more crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a nut but more compact than an large egg, and place them on a plate lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a level of about half an inch. Cook the patties a small batch for 2–3 minutes on both sides, flipping so they are crispy all over, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a pot and fill with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding more water to keep the lentils immersed if necessary.

Add the cracked wheat and keep cooking until fully cooked. Strain the mixture completely and put aside in a container.

Heat 50% of the