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Leek Patties

Petite pan-fried patties, commonly referred to as keftedes, are a beloved signature dish in Sephardic cuisine. These wonderful leek fritters offer a tasty blend of hearty minced beef with the subtle, slightly sweet essence of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and trim off the root ends and most of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Combine well using your hands then mold a several spoonfuls into a patty, shaping a bit. Place on a platter and repeat for the balance of the preparation.

Heat oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is hot, cook the patties in small groups until golden brown on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Remove the cooked croquettes to a plate lined with kitchen paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine pleasure. The golden crust gives way to a smooth center. The spinach brings a fresh, slightly earthy taste, while the cheese provides a deep, flavorful creaminess. It's possible to replace the cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to serve

When using fresh spinach, clean it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

Warm the oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about four minutes. Turn off the stove.

Place the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix completely until incorporated. If the mixture seems too loose, incorporate some extra breading.

Using your hands, mold the dough into oval shapes somewhat larger than a nut but more compact than an chicken egg, and place them on a plate lined with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a handful for a couple of minutes per side, turning so they are golden everywhere, then put on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only flavorful but also a wonderfully wholesome bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and fill with enough fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring additional water to keep the pulses submerged if necessary.

Stir in the burghul and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat a portion of the