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Leek Patties

Petite pan-fried fritters, commonly called keftedes, are a cherished signature dish in Sephardic cooking. These particular leek fritters offer a delicious fusion of savory minced beef with the delicate, slightly sweet essence of leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the green leeks carefully and remove the root ends and the bulk of the green tops. Chop into halves longways then into 1.5cm rounds. Put in a deep pan and fill with water, then cook over a moderate heat for about 20 mins or until tender.

Strain the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and spice and spice well with salt and pepper. Stir completely using your fingers then shape a couple of tablespoonfuls into a patty, flattening a little. Put on a platter and proceed for the remaining of the mixture.

Preheat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, cook the croquettes in small batches until crispy on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Remove the finished patties to a dish covered with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a genuine delight. The crispy outside opens up to a creamy interior. The leafy spinach brings a vibrant, moderately natural flavor, while the dairy provides a deep, umami smoothness. It's possible to replace the cheese with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

When using leafy greens, rinse it thoroughly, removing any hard stems, and cut into it into big pieces. Place in a big pot with a little hot water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, completely remove excess liquid.

Warm the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Take off the stove.

Put the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Combine well until combined. If the preparation looks too wet, mix in some extra crumbs.

With your fingers, mold the dough into elongated patties a bit bigger than a nut but smaller than an egg, and set them on a tray topped with parchment paper. Seal and chill for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes per side, rotating so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a pan and submerge with ample water. Boil over a medium heat for about 20 mins or until almost cooked, including more water to keep the legumes submerged if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients completely and set aside in a mixing bowl.

Warm a portion of the