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Leek Patties

Bite-sized pan-fried croquettes, often known as keftedes, are a beloved signature dish in Sephardic cooking. These wonderful leek fritters present a flavorful fusion of rich beef with the subtle, slightly sweet essence of leeks, rendering them utterly irresistible.

Produces 12

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

Thoroughly wash the leeks well and cut away the roots and the bulk of the green tops. Chop into halves along the length then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and paprika and spice well with seasoning. Mix well using your hands then shape a few scoops into a croquette, shaping a slightly. Place on a plate and repeat for the rest of the preparation.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, fry the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a tray topped with kitchen paper and allow to drain.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a real pleasure. The crunchy crust gives way to a soft center. The spinach brings a bright, somewhat green flavor, while the dairy gives a savory, savory creaminess. Feel free to swap the cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon slices, to garnish

If using leafy greens, clean it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a moderate heat. Once wilted, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

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

Heat the cooking oil in a pan over a moderate heat and fry the diced onion and garlic until translucent, about 4 minutes. Turn off the flame.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine completely until combined. If the dough looks too loose, add some additional breading.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut shell but more compact than an egg, and place them on a baking sheet topped with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Brown the croquettes a few at a time for a couple of minutes each side, turning so they are golden completely, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully wholesome bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and cover with ample fresh water. Cook over a medium heat for about 20 minutes or until partially softened, adding additional water to ensure the lentils submerged if required.

Stir in the burghul and proceed cooking until softened. Remove the water from the mixture well and put aside in a bowl.

Warm 50% of the