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Leek Patties

Petite fried croquettes, commonly known as keftedes, represent a treasured signature dish in Sephardic cooking. These wonderful leek patties deliver a tasty fusion of hearty beef with the gentle, slightly sweet taste of leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Clean the green leeks well and trim off the roots and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Place in a deep frying pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Mix well using your fingers then shape a few tablespoonfuls into a croquette, flattening a little. Put on a plate and continue for the remaining of the mixture.

Preheat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is ready, brown the croquettes in small batches until golden on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Transfer the cooked fritters to a tray lined with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These spinach and cheese patties are a true delight. The crunchy crust opens up to a creamy filling. The fresh spinach brings a vibrant, moderately green flavor, while the dairy gives a deep, flavorful richness. It's possible to replace the cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For leafy greens, rinse it carefully, removing any tough stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount hot water over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a pan over a medium flame and cook the chopped onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix well until blended. If the preparation appears too wet, incorporate some extra breading.

With your fingers, mold the mixture into oval shapes slightly larger than a nut but smaller than an large egg, and set them on a plate topped with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Cook the patties a few at a time for 2–3 minutes per side, flipping so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Add the lentils in a pot and cover with enough cold water. Cook over a medium flame for about 20 mins or until nearly done, including additional water to keep the lentils submerged if required.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Warm half of the