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Leek Patties

Petite crispy fritters, commonly known as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These leek croquettes present a tasty combination of hearty ground beef with the subtle, slightly sweet flavour of fresh leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks carefully and cut away the roots and the majority of the green tops. Slice in half longways then into half-inch slices. Transfer in a deep frying pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Mix well using your hands then form a few spoonfuls into a ball, pressing a bit. Set on a platter and proceed for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, fry the croquettes in small batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Remove the cooked patties to a tray covered with paper towel and permit to cool.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a genuine delight. The crispy outside opens up to a creamy center. The spinach imparts a vibrant, somewhat earthy taste, while the dairy gives a savory, savory richness. You can substitute the cheesy element with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to garnish

For leafy greens, rinse it thoroughly, getting rid of any stalks, and cut into it into large chunks. Put in a large saucepan with a little hot water over a medium heat. Once softened, remove in a colander for about 15 minutes, then press out any remaining moisture and put aside.

If using thawed frozen spinach, completely squeeze out extra water.

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

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Stir thoroughly until incorporated. If the dough looks too wet, add some additional crumbs.

Using your hands, form the mixture into oval shapes slightly larger than a nut but less bulky than an egg, and set them on a baking sheet covered with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, turning so they are golden brown everywhere, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only delicious but also a highly nutritious snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pan and fill with plenty of fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to keep the pulses submerged if necessary.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the mixture well and put aside in a bowl.

Warm a portion of the