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Leek Patties

Small crispy patties, often referred to as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These leek fritters deliver a delicious fusion of hearty beef with the gentle, mildly sweet flavour of leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the roots and the bulk of the dark green parts. Slice into halves along the length then into half-inch slices. Transfer in a deep pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and flavor well with seasoning. Mix completely using your hands then shape a few tablespoonfuls into a ball, pressing a bit. Place on a plate and continue for the balance of the preparation.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the croquettes in small batches until golden on each side. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the finished croquettes to a plate topped with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a genuine treat. The crunchy crust gives way to a soft center. The leafy spinach adds a vibrant, slightly green flavor, while the grated cheese gives a savory, umami richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it well, removing any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount water over a medium heat. Once softened, drain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

For previously frozen spinach, carefully remove excess liquid.

Warm the oil in a skillet over a moderate heat and cook the onion and garlic until softened, about four minutes. Turn off the stove.

Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and season with salt and pepper. Stir well until combined. If the dough appears too wet, mix in some more crumbs.

By hand, form the preparation into oval shapes somewhat larger than a nut but smaller than an egg, and put them on a baking sheet lined with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a level of about half an inch. Cook the fritters a small batch for two to three minutes on both sides, flipping so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully wholesome snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pan and fill with enough fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to keep the lentils submerged if necessary.

Add the cracked wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and reserve in a bowl.

Warm 50% of the