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Leek Patties

Small pan-fried fritters, commonly referred to as keftedes, represent a cherished signature dish in Sephardic cuisine. These particular leek fritters offer a tasty fusion of rich beef with the delicate, mildly sweet flavour of leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and trim off the root ends and most of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and paprika and season well with pepper and salt. Stir well using your fingers then shape a couple of tablespoonfuls into a ball, pressing a bit. Set on a platter and proceed for the rest of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in small groups until crispy on each side. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the finished fritters to a dish covered with paper towel and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine pleasure. The golden outside opens up to a creamy filling. The fresh spinach brings a vibrant, moderately green note, while the dairy provides a deep, flavorful creaminess. You can substitute the dairy cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it carefully, discarding any stalks, and cut into it into big pieces. Place in a big pot with a bit of hot water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then remove any excess liquid and reserve.

For defrosted spinach, carefully remove excess liquid.

Heat the cooking oil in a pan over a medium flame and fry the diced onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Combine the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the preparation appears too soft, mix in some extra crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a walnut but smaller than an chicken egg, and place them on a tray lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, rotating so they are golden completely, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a extremely healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with enough cold water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the lentils immersed if needed.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients well and set aside in a container.

Heat 50% of the