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Leek Patties

Petite pan-fried patties, often referred to as keftedes, are a beloved signature dish in Sephardic Jewish cooking. These particular leek patties offer a flavorful blend of hearty ground beef with the subtle, slightly sweet taste of leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the leeks carefully and remove the root ends and most of the green tops. Slice into halves longways then into 1.5cm pieces. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Stir thoroughly using your hands then mold a several spoonfuls into a ball, flattening a bit. Set on a plate and proceed for the rest of the preparation.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the fritters in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Take out the finished croquettes to a plate topped with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine treat. The crunchy crust gives way to a smooth center. The fresh spinach adds a fresh, moderately natural note, while the cheese gives a rich, umami creaminess. It's possible to replace the cheese with cooked, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, getting rid of any stalks, and coarsely chop it into big pieces. Put in a big pot with a little hot water over a medium heat. Once wilted, drain in a sieve for about 15 mins, then remove any excess liquid and put aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

Preheat the olive oil in a skillet over a medium flame and fry the onion and garlic cloves until softened, about four minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until incorporated. If the preparation seems too wet, add some more crumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but smaller than an egg, and set them on a tray covered with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, warm olive oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then transfer on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only delicious but also a highly wholesome appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with enough cold water. Cook over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the pulses immersed if required.

Stir in the cracked wheat and continue cooking until tender. Remove the water from the ingredients completely and set aside in a bowl.

Warm a portion of the