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Leek Patties

Petite pan-fried fritters, often known as keftedes, are a cherished speciality in Sephardic culinary traditions. These leek croquettes present a flavorful blend of hearty ground beef with the subtle, slightly sweet flavour of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Cut lengthwise along the length then into half-inch pieces. Put in a large skillet and submerge with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and spice well with pepper and salt. Mix well using your palms then form a few tablespoonfuls into a ball, shaping a slightly. Place on a platter and proceed for the remaining of the preparation.

Warm olive oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is ready, cook the patties in small batches until golden brown on both sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the cooked croquettes to a plate covered with kitchen paper and let to cool.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a genuine pleasure. The crunchy outside reveals a creamy filling. The spinach imparts a fresh, slightly natural note, while the dairy provides a deep, umami creaminess. It's possible to replace the cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, clean it well, removing any stalks, and coarsely chop it into sizable portions. Place in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

If using previously frozen spinach, completely remove extra water.

Preheat the oil in a pan over a medium heat and saute the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until combined. If the preparation seems too soft, mix in some additional crumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and put them on a tray covered with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a amount of about 1cm. Brown the fritters a few at a time for 2–3 minutes each side, flipping so they are crispy all over, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only flavorful but also a highly healthy snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a pan and submerge with ample fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including more water to ensure the lentils immersed if needed.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm half of the