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Leek Patties

Small pan-fried fritters, typically known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These particular leek fritters present a flavorful blend of savory minced beef with the subtle, sweetly mild flavour of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the leeks properly and remove the roots and most of the dark green parts. Cut lengthwise longways then into 1.5cm rounds. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season well with seasoning. Combine completely using your hands then shape a couple of scoops into a patty, shaping a little. Put on a tray and continue for the remaining of the preparation.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the oil is ready, brown the fritters in small groups until golden on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Transfer the cooked fritters to a tray covered with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a true treat. The golden crust reveals a smooth interior. The spinach brings a vibrant, slightly earthy taste, while the dairy gives a deep, savory smoothness. It's possible to replace the dairy cheese with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using leafy greens, clean it carefully, discarding any hard stems, and cut into it into sizable portions. Put in a large saucepan with a little liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

When working with defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a pan over a medium flame and saute the onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a container and flavor with salt and pepper. Stir completely until combined. If the dough looks too wet, add some additional crumbs.

By hand, shape the dough into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and set them on a tray lined with wax paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a depth of about 1cm. Cook the croquettes a handful for two to three minutes on both sides, turning so they are golden completely, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only tasty but also a highly wholesome snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Place the lentils in a pot and fill with enough cold water. Cook over a medium flame for about 20 minutes or until partially softened, including more water to maintain the lentils covered if required.

Stir in the cracked wheat and proceed cooking until tender. Drain the mixture thoroughly and set aside in a mixing bowl.

Heat a portion of the