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Leek Patties

Small pan-fried patties, typically called keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful blend of savory beef with the delicate, slightly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and cut away the root ends and the majority of the dark green parts. Chop into halves along the length then into half-inch pieces. Transfer in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Stir well using your hands then shape a couple of spoonfuls into a ball, flattening a bit. Set on a platter and proceed for the balance of the mixture.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is hot, fry the croquettes in small batches until crispy on each side. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Transfer the cooked fritters to a tray lined with kitchen paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a real delight. The crunchy outside gives way to a creamy filling. The spinach imparts a vibrant, moderately natural flavor, while the grated cheese offers a deep, flavorful creaminess. You can substitute the cheese with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it well, discarding any tough stems, and cut into it into big pieces. Place in a big pot with a little water over a medium flame. Once cooked, drain in a colander for about 15 mins, then remove any extra water and set aside.

When working with thawed frozen spinach, thoroughly remove extra water.

Warm the oil in a frying pan over a medium flame and saute the onion and garlic until translucent, about a few minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and spice with salt and pepper. Stir thoroughly until combined. If the dough appears too loose, incorporate some extra breadcrumbs.

By hand, form the preparation into elongated patties a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Brown the fritters a few at a time for two to three minutes on both sides, flipping so they are crispy all over, then transfer on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious bite or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pot and submerge with ample fresh water. Boil over a medium flame for about twenty minutes or until partially softened, including extra liquid to maintain the lentils covered if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Drain the mixture completely and set aside in a container.

Heat a portion of the