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Leek Patties

Bite-sized fried fritters, commonly referred to as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These wonderful leek patties offer a flavorful blend of savory beef with the gentle, slightly sweet flavour of tender leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the roots and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5cm rounds. Put in a large skillet and cover with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with salt and pepper. Mix thoroughly using your palms then shape a few spoonfuls into a ball, pressing a bit. Place on a plate and proceed for the rest of the ingredients.

Preheat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, cook the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a plate lined with absorbent paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine pleasure. The crunchy outside gives way to a soft center. The fresh spinach brings a fresh, slightly earthy flavor, while the dairy offers a savory, umami smoothness. It's possible to replace the cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, removing any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a colander for about 15 mins, then remove any extra water and set aside.

If using defrosted spinach, completely remove unwanted moisture.

Heat the oil in a frying pan over a medium flame and saute the diced onion and minced garlic until softened, about 4 minutes. Take off the stove.

Put the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until combined. If the preparation looks too wet, incorporate some extra crumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut but more compact than an egg, and set them on a tray covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1cm. Cook the croquettes a handful for a couple of minutes per side, turning so they are golden brown everywhere, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only flavorful but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a pan and cover with plenty of water. Boil over a medium heat for about 20 minutes or until partially softened, pouring more water to keep the legumes immersed if required.

Add the burghul and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Preheat half of the