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Leek Patties

Small pan-fried patties, typically called keftedes, are a beloved speciality in Sephardic culinary traditions. These leek croquettes deliver a delicious fusion of savory beef with the subtle, mildly sweet essence of fresh leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the roots and the majority of the green stalk. Cut in half along the length then into half-inch slices. Transfer in a deep pan and submerge with cold water, then heat over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Stir thoroughly using your hands then shape a several scoops into a patty, flattening a bit. Place on a tray and proceed for the rest of the preparation.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, brown the patties in small groups until golden brown on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the ready fritters to a plate lined with paper towel and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a real treat. The golden outside reveals a smooth interior. The leafy spinach brings a bright, slightly natural taste, while the grated cheese provides a savory, savory smoothness. It's possible to replace the cheesy element with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then remove any extra water and set aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and saute the onion and garlic until tender, about four minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the mixture seems too loose, add some more breading.

By hand, form the preparation into elongated patties somewhat larger than a nut but more compact than an large egg, and put them on a tray lined with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a depth of about half an inch. Brown the patties a handful for two to three minutes each side, turning so they are golden completely, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only tasty but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pan and submerge with ample fresh water. Cook over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to maintain the lentils covered if needed.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the