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Leek Patties

Bite-sized fried patties, typically called keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These leek patties offer a flavorful fusion of savory ground beef with the delicate, slightly sweet essence of leeks, rendering them truly crave-worthy.

Makes 12

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

Wash the green leeks well and cut away the base and the majority of the green tops. Chop lengthwise along the length then into half-inch rounds. Place in a deep frying pan and fill with water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Mix well using your fingers then mold a several tablespoonfuls into a ball, shaping a bit. Put on a tray and repeat for the rest of the preparation.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, brown the croquettes in small batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Take out the cooked croquettes to a plate topped with paper towel and permit to drain.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a true delight. The crispy outside opens up to a smooth filling. The fresh spinach adds a vibrant, slightly earthy note, while the grated cheese gives a rich, umami richness. You can substitute the cheesy element with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it carefully, discarding any stalks, and roughly chop it into large chunks. Put in a big pot with a small amount water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then press out any extra water and reserve.

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

Warm the cooking oil in a skillet over a medium flame and saute the diced onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until combined. If the mixture appears too soft, mix in some extra breadcrumbs.

By hand, mold the mixture into oval shapes slightly larger than a nut but more compact than an large egg, and set them on a baking sheet lined with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a depth of about 1cm. Brown the fritters a small batch for 2–3 minutes on both sides, turning so they are golden brown all over, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a highly healthy bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to keep the lentils immersed if necessary.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the ingredients well and set aside in a container.

Preheat half of the