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Leek Patties

Small fried fritters, commonly called keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek fritters deliver a flavorful combination of hearty minced beef with the delicate, mildly sweet flavour of leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the leeks properly and cut away the root ends and most of the green tops. Chop into halves lengthways then into half-inch rounds. Transfer in a deep frying pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Drain the leeks and place in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and spice and spice generously with seasoning. Stir well using your palms then mold a few spoonfuls into a ball, shaping a bit. Put on a tray and repeat for the balance of the ingredients.

Warm olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, fry the croquettes in small groups until crispy on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Remove the ready croquettes to a plate lined with paper towel and permit to cool.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a genuine pleasure. The golden crust gives way to a creamy filling. The leafy spinach imparts a bright, moderately natural note, while the cheese gives a rich, flavorful creaminess. You can substitute the cheesy element with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

If using raw spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a little hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then squeeze out any extra water and reserve.

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

Preheat the oil in a skillet over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Combine completely until combined. If the preparation seems too loose, incorporate some extra breading.

Using your hands, shape the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and put them on a tray lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a depth of about half an inch. Cook the fritters a few at a time for a couple of minutes per side, rotating so they are crispy everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only delicious but also a extremely wholesome snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pot and cover with enough cold water. Cook over a moderate heat for about 20 minutes or until nearly done, adding additional water to keep the pulses submerged if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Preheat 50% of the