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Leek Patties

Bite-sized fried patties, often referred to as keftedes, stand as a cherished signature dish in Sephardic cuisine. These leek croquettes present a delicious blend of savory beef with the delicate, sweetly mild essence of tender leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the leeks carefully and cut away the roots and the bulk of the green stalk. Chop lengthwise along the length then into half-inch slices. Place in a deep pan and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Strain the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor generously with seasoning. Combine completely using your hands then mold a couple of spoonfuls into a ball, flattening a slightly. Set on a plate and repeat for the balance of the preparation.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is hot, brown the croquettes in batches until golden on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the ready patties to a dish lined with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a real pleasure. The crispy exterior reveals a soft filling. The fresh spinach imparts a vibrant, somewhat natural flavor, while the cheese offers a savory, flavorful creaminess. You can substitute the cheese with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it carefully, discarding any stalks, and cut into it into large chunks. Place in a deep pan with a little liquid over a medium heat. Once softened, strain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly remove extra water.

Heat the oil in a pan over a medium heat and saute the onion and garlic until softened, about 4 minutes. Take off the heat.

Place the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and season with pepper and salt. Mix completely until combined. If the preparation seems too soft, add some extra crumbs.

Using your hands, shape the dough into elongated patties somewhat larger than a nut but less bulky than an egg, and set them on a plate covered with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes per side, rotating so they are golden brown completely, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only tasty but also a extremely nutritious snack or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a pan and cover with plenty of cold water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to ensure the pulses submerged if necessary.

Mix in the cracked wheat and continue cooking until tender. Strain the ingredients completely and reserve in a container.

Warm 50% of the