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Leek Patties

Petite pan-fried croquettes, often called keftedes, are a cherished speciality in Sephardic culinary traditions. These wonderful leek patties present a flavorful fusion of rich ground beef with the delicate, slightly sweet taste of tender leeks, and they are utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the leeks properly and cut away the roots and most of the green stalk. Cut lengthwise longways then into 1.5-centimeter slices. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about 20 mins or until softened.

Strain the softened leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Stir thoroughly using your palms then shape a few tablespoonfuls into a patty, shaping a bit. Place on a platter and proceed for the balance of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is ready, cook the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the ready croquettes to a tray topped with absorbent paper and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine delight. The golden outside opens up to a creamy center. The leafy spinach brings a fresh, moderately earthy taste, while the grated cheese provides a deep, savory smoothness. It's possible to replace the cheesy element with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

For thawed frozen spinach, completely squeeze out excess liquid.

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

Combine the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and flavor with seasoning. Combine well until combined. If the mixture appears too loose, add some extra crumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a baking sheet topped with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a few at a time for 2–3 minutes per side, flipping so they are crispy everywhere, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only tasty but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pan and cover with enough water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to ensure the legumes submerged if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the ingredients completely and put aside in a bowl.

Preheat a portion of the