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Leek Patties

Small pan-fried patties, often called keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek fritters offer a tasty fusion of savory ground beef with the gentle, sweetly mild essence of leeks, and they are truly crave-worthy.

Makes 12

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

Thoroughly wash the leeks well and cut away the base and the bulk of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with cold water, then heat over a medium heat for about 20 minutes or until tender.

Drain the leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and season liberally with seasoning. Combine completely using your hands then form a several spoonfuls into a ball, pressing a little. Set on a platter and proceed for the rest of the preparation.

Heat cooking oil in a skillet to a level of about 2cm over a medium heat. When the oil is sizzling, brown the croquettes in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the cooked patties to a dish topped with kitchen paper and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real delight. The crispy crust reveals a soft interior. The fresh spinach adds a vibrant, moderately natural note, while the cheese offers a rich, flavorful creaminess. You can substitute the dairy cheese with cooked, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a little liquid over a medium flame. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

When working with previously frozen spinach, completely squeeze out excess liquid.

Preheat the olive oil in a pan over a moderate heat and fry the chopped onion and garlic until translucent, about four minutes. Take off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with seasoning. Mix completely until blended. If the preparation seems too loose, mix in some extra breadcrumbs.

Using your hands, mold the dough into oval shapes slightly larger than a walnut shell but more compact than an large egg, and put them on a plate lined with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes on both sides, flipping so they are crispy everywhere, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a extremely healthy bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pan and cover with plenty of cold water. Cook over a medium heat for about twenty minutes or until partially softened, pouring additional water to maintain the lentils submerged if necessary.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture completely and put aside in a mixing bowl.

Preheat half of the