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Leek Patties

Petite crispy fritters, often known as keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These leek patties deliver a flavorful fusion of savory ground beef with the gentle, slightly sweet essence of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the green leeks properly and remove the root ends and the bulk of the green stalk. Slice into halves lengthways then into 1.5-centimeter slices. Put in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor generously with salt and pepper. Combine completely using your palms then form a several spoonfuls into a croquette, shaping a bit. Place on a plate and continue for the balance of the preparation.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is hot, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Remove the cooked patties to a tray lined with paper towel and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a true treat. The golden exterior reveals a soft interior. The fresh spinach brings a fresh, somewhat earthy flavor, while the grated cheese gives a savory, savory richness. Feel free to swap the dairy cheese with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

If using fresh spinach, rinse it well, discarding any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a container and season with seasoning. Stir well until blended. If the mixture appears too wet, incorporate some more breading.

With your fingers, form the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and put them on a plate covered with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat oil to a level of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, flipping so they are crispy all over, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a pan and submerge with enough fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring additional water to ensure the pulses immersed if required.

Mix in the burghul and keep cooking until fully cooked. Drain the lentils and burghul well and put aside in a container.

Heat a portion of the