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Leek Patties

Bite-sized fried patties, often referred to as keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek croquettes present a delicious blend of hearty ground beef with the delicate, sweetly mild flavour of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the root ends and most of the green tops. Cut lengthwise along the length then into half-inch slices. Put in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and season liberally with seasoning. Stir thoroughly using your hands then mold a several spoonfuls into a patty, flattening a slightly. Set on a tray and repeat for the balance of the mixture.

Heat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the fritters in batches until crispy on each side. (Do not fill the skillet as this lowers the heat of the oil.) Transfer the cooked croquettes to a plate topped with paper towel and let to cool.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese patties are a true pleasure. The crunchy outside gives way to a creamy interior. The leafy spinach adds a fresh, slightly natural flavor, while the dairy gives a savory, umami smoothness. You can substitute the dairy cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a little water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Heat the oil in a frying pan over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Remove from the stove.

Put the prepared spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix completely until incorporated. If the preparation appears too wet, incorporate some additional crumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut but more compact than an large egg, and place them on a baking sheet covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, heat oil to a level of about 1cm. Fry the patties a few at a time for 2–3 minutes each side, turning so they are golden completely, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely healthy bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with enough water. Boil over a medium heat for about twenty minutes or until partially softened, pouring additional water to keep the lentils submerged if needed.

Add the cracked wheat and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a container.

Heat a portion of the