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Leek Patties

Petite pan-fried fritters, typically referred to as keftedes, represent a cherished delicacy in Sephardic cuisine. These particular leek croquettes present a tasty fusion of rich beef with the delicate, mildly sweet essence of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the green leeks carefully and remove the root ends and the bulk of the green stalk. Cut lengthwise longways then into half-inch pieces. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor well with salt and pepper. Stir thoroughly using your fingers then shape a few spoonfuls into a ball, pressing a bit. Set on a platter and proceed for the rest of the ingredients.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the fritters in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the ready croquettes to a tray topped with absorbent paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a real delight. The crunchy crust gives way to a smooth interior. The leafy spinach imparts a vibrant, slightly natural note, while the cheese offers a deep, umami creaminess. You can substitute the dairy cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

For leafy greens, clean it thoroughly, removing any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a medium flame and fry the diced onion and garlic cloves until tender, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir completely until incorporated. If the dough appears too wet, mix in some additional breadcrumbs.

By hand, shape the preparation into elongated patties a bit bigger than a walnut shell but more compact than an egg, and set them on a tray covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a depth of about 1cm. Brown the croquettes a small batch for a couple of minutes per side, flipping so they are golden all over, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a highly nutritious snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about twenty minutes or until nearly done, including additional water to keep the pulses immersed if necessary.

Add the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a container.

Heat half of the