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Leek Patties

Bite-sized crispy patties, commonly referred to as keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These leek patties deliver a flavorful blend of savory ground beef with the gentle, sweetly mild taste of leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks carefully and cut away the base and most of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Put in a large skillet and fill with water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Mix well using your palms then form a few spoonfuls into a patty, shaping a little. Put on a platter and repeat for the rest of the mixture.

Heat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is ready, brown the patties in small groups until golden on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Take out the ready fritters to a dish topped with absorbent paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true treat. The crispy outside opens up to a creamy filling. The spinach imparts a fresh, somewhat green taste, while the grated cheese provides a deep, flavorful richness. You can substitute the cheese with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, rinse it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

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

Preheat the olive oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about four minutes. Turn off the stove.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a container and spice with salt and pepper. Combine thoroughly until incorporated. If the preparation seems too loose, mix in some more breading.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut but more compact than an egg, and place them on a tray covered with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a depth of about 1 centimeter. Brown the fritters a few at a time for two to three minutes each side, rotating so they are golden brown everywhere, then transfer on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully wholesome snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pot and submerge with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, including additional water to ensure the legumes submerged if required.

Add the cracked wheat and keep cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the