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Leek Patties

Bite-sized pan-fried croquettes, commonly known as keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These particular leek patties present a delicious combination of savory minced beef with the subtle, slightly sweet flavour of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the dark green parts. Slice into halves along the length then into half-inch pieces. Place in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor generously with salt and pepper. Mix completely using your hands then shape a couple of scoops into a patty, pressing a slightly. Place on a tray and continue for the balance of the preparation.

Preheat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the croquettes in small batches until golden on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Take out the cooked croquettes to a plate lined with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These cheesy spinach patties are a true pleasure. The crispy outside reveals a smooth center. The spinach adds a bright, slightly green note, while the grated cheese provides a rich, flavorful richness. You can substitute the cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Put in a large saucepan with a small amount hot water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, completely remove excess liquid.

Preheat the olive oil in a frying pan over a medium heat and saute the onion and garlic until softened, about 4 minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the mixture seems too soft, incorporate some more breadcrumbs.

Using your hands, form the preparation into oval shapes a bit bigger than a nut but smaller than an egg, and set them on a tray lined with baking paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, warm olive oil to a level of about 1 centimeter. Cook the patties a handful for two to three minutes each side, rotating so they are golden all over, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only flavorful but also a highly wholesome snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Place the lentils in a pot and cover with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the legumes submerged if needed.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Preheat a portion of the