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Leek Patties

Small pan-fried fritters, typically known as keftedes, are a cherished speciality in Sephardic cuisine. These wonderful leek fritters deliver a delicious combination of savory beef with the subtle, mildly sweet flavour of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the base and the majority of the dark green parts. Chop into halves lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and flavor liberally with salt and pepper. Combine thoroughly using your palms then shape a several spoonfuls into a patty, pressing a little. Place on a platter and repeat for the remaining of the ingredients.

Warm olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, cook the patties in small groups until crispy on each side. (Do not fill the pan as this reduces the temperature of the oil.) Remove the cooked croquettes to a tray topped with paper towel and permit to drain.

Offer with lemon slices.

Spinach Patties

These spinach and cheese fritters are a real treat. The crispy crust opens up to a soft center. The fresh spinach imparts a fresh, somewhat green note, while the cheese provides a deep, umami creaminess. You can substitute the dairy cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it carefully, discarding any stalks, and roughly chop it into large chunks. Place in a big pot with a little water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any extra water and set aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and fry the diced onion and garlic cloves until translucent, about four minutes. Take off the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Combine completely until blended. If the preparation seems too loose, mix in some more breadcrumbs.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut but more compact than an egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, warm oil to a depth of about 1cm. Cook the patties a few at a time for two to three minutes per side, rotating so they are golden brown all over, then put on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a extremely healthy appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pan and cover with enough water. Cook over a medium flame for about twenty minutes or until almost cooked, adding additional water to maintain the legumes submerged if required.

Stir in the burghul and continue cooking until softened. Strain the lentils and burghul well and set aside in a container.

Heat a portion of the