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Leek Croquettes

Bite-sized pan-fried patties, commonly called keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These leek patties present a flavorful combination of rich minced beef with the gentle, sweetly mild taste of fresh leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the green leeks carefully and cut away the roots and most of the green stalk. Chop into halves along the length then into 1.5cm pieces. Put in a deep pan and fill with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice well with pepper and salt. Combine completely using your palms then form a few scoops into a patty, flattening a slightly. Place on a plate and continue for the rest of the preparation.

Preheat cooking oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, fry the fritters in small batches until golden brown on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the finished patties to a dish covered with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a true delight. The crispy outside reveals a soft center. The leafy spinach adds a bright, somewhat green flavor, while the grated cheese offers a deep, umami richness. You can substitute the cheesy element with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount hot water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then remove any excess liquid and put aside.

For defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until tender, about four minutes. Remove from the stove.

Place the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a container and flavor with seasoning. Combine well until combined. If the preparation looks too wet, incorporate some more crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet lined with wax paper. Cover and cool for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a depth of about half an inch. Cook the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden brown completely, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a highly wholesome bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Place the brown lentils in a pan and submerge with enough fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, including extra liquid to maintain the legumes immersed if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the ingredients completely and put aside in a mixing bowl.

Preheat half of the