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Leek Patties

Small pan-fried patties, typically referred to as keftedes, represent a cherished delicacy in Sephardic cuisine. These wonderful leek patties offer a flavorful blend of hearty minced beef with the delicate, slightly sweet flavour of fresh leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and remove the roots and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Transfer in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Stir thoroughly using your fingers then mold a few scoops into a patty, flattening a slightly. Set on a plate and proceed for the rest of the ingredients.

Heat olive oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is sizzling, cook the croquettes in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Remove the cooked croquettes to a dish covered with paper towel and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a true pleasure. The golden crust opens up to a smooth filling. The spinach imparts a bright, somewhat natural taste, while the cheese provides a savory, umami richness. You can substitute the dairy cheese with cooked, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a pan over a medium heat and fry the diced onion and garlic cloves until tender, about four minutes. Remove from the stove.

Combine the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, breading and eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the dough seems too soft, add some additional crumbs.

By hand, mold the dough into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet lined with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Cook the fritters a small batch for 2–3 minutes on both sides, turning so they are golden all over, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only delicious but also a extremely nutritious bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pot and cover with ample water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring additional water to keep the legumes immersed if necessary.

Add the cracked wheat and keep cooking until softened. Strain the ingredients thoroughly and put aside in a mixing bowl.

Heat 50% of the