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Leek Patties

Petite pan-fried fritters, commonly referred to as keftedes, represent a beloved speciality in Sephardic culinary traditions. These particular leek fritters present a flavorful fusion of savory ground beef with the subtle, sweetly mild flavour of tender leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks carefully and cut away the base and the majority of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter slices. Put in a deep pan and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and spice and spice liberally with seasoning. Stir completely using your fingers then shape a several scoops into a patty, pressing a bit. Place on a platter and continue for the balance of the preparation.

Preheat cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, fry the fritters in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Take out the ready croquettes to a tray lined with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Patties

These cheesy spinach patties are a genuine pleasure. The crunchy outside opens up to a soft filling. The fresh spinach imparts a vibrant, slightly earthy flavor, while the grated cheese offers a deep, umami richness. You can substitute the dairy cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

When using raw spinach, wash it carefully, removing any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a bit of hot water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then remove any excess liquid and put aside.

For thawed frozen spinach, carefully remove excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breading and beaten eggs in a container and season with salt and pepper. Stir thoroughly until blended. If the dough looks too loose, add some more crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a nut but more compact than an large egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about half an inch. Cook the fritters a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only flavorful but also a extremely healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pot and submerge with ample cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, including extra liquid to maintain the pulses covered if necessary.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture well and put aside in a container.

Heat 50% of the