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Leek Patties

Petite fried patties, commonly called keftedes, represent a treasured signature dish in Sephardic culinary traditions. These wonderful leek fritters deliver a delicious blend of rich ground beef with the gentle, slightly sweet taste of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and trim off the root ends and most of the green stalk. Slice lengthwise longways then into 1.5cm slices. Put in a large skillet and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and paprika and spice liberally with salt and pepper. Combine well using your fingers then shape a couple of spoonfuls into a ball, pressing a bit. Place on a platter and repeat for the balance of the mixture.

Preheat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the croquettes in small batches until golden on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the ready patties to a tray covered with absorbent paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese fritters are a true pleasure. The crunchy outside opens up to a creamy filling. The leafy spinach imparts a bright, slightly green taste, while the dairy offers a deep, umami creaminess. Feel free to swap the cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to garnish

For leafy greens, wash it thoroughly, removing any stalks, and coarsely chop it into large chunks. Place in a deep pan with a little water over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then press out any extra water and set aside.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Heat the oil in a skillet over a moderate heat and saute the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Place the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the preparation appears too wet, add some extra breading.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut but more compact than an large egg, and put them on a baking sheet lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a level of about 1cm. Fry the croquettes a handful for two to three minutes per side, rotating so they are golden brown completely, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and cover with enough water. Boil over a medium flame for about twenty minutes or until partially softened, pouring more water to ensure the pulses covered if needed.

Add the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Preheat 50% of the