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Leek Patties

Bite-sized pan-fried patties, commonly referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These leek fritters present a flavorful combination of rich ground beef with the subtle, sweetly mild taste of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the leeks well and trim off the base and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Place in a deep frying pan and fill with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and spice and season generously with seasoning. Combine thoroughly using your hands then mold a few spoonfuls into a croquette, shaping a little. Put on a plate and repeat for the rest of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the cooked patties to a dish topped with paper towel and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a true delight. The crunchy exterior reveals a smooth center. The fresh spinach brings a vibrant, slightly green taste, while the cheese offers a rich, savory creaminess. It's possible to replace the cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

When using leafy greens, clean it carefully, removing any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

For defrosted spinach, thoroughly remove excess liquid.

Warm the oil in a frying pan over a medium heat and saute the onion and garlic until translucent, about four minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Mix well until incorporated. If the mixture appears too loose, incorporate some more crumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and put them on a tray topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes per side, turning so they are crispy all over, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only delicious but also a wonderfully healthy snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and fill with ample fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, including extra liquid to maintain the legumes immersed if required.

Mix in the cracked wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and reserve in a bowl.

Preheat half of the