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Leek Patties

Bite-sized crispy patties, typically called keftedes, are a beloved delicacy in Sephardic Jewish cooking. These wonderful leek fritters deliver a delicious combination of savory minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Clean the fresh leeks well and trim off the root ends and most of the green tops. Slice lengthwise lengthways then into 1.5-centimeter pieces. Put in a deep pan and fill with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season liberally with seasoning. Combine thoroughly using your fingers then shape a couple of spoonfuls into a ball, pressing a slightly. Place on a plate and repeat for the rest of the ingredients.

Heat olive oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is ready, cook the patties in small groups until golden brown on each side. (Do not fill the pan as this lowers the temperature of the cooking oil.) Transfer the finished fritters to a dish lined with kitchen paper and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real delight. The golden exterior gives way to a creamy filling. The spinach imparts a vibrant, slightly natural taste, while the dairy gives a savory, umami richness. You can substitute the cheesy element with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

For raw spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, strain in a colander for about a quarter hour, then press out any excess liquid and reserve.

When working with previously frozen spinach, carefully press out excess liquid.

Warm the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until incorporated. If the dough looks too loose, incorporate some additional breading.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a baking sheet topped with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a depth of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, turning so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and fill with plenty of cold water. Cook over a medium heat for about 20 mins or until almost cooked, adding additional water to ensure the lentils immersed if necessary.

Add the cracked wheat and keep cooking until softened. Strain the ingredients completely and reserve in a container.

Heat a portion of the