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Leek Patties

Small pan-fried croquettes, often referred to as keftedes, stand as a beloved speciality in Sephardic cuisine. These leek patties deliver a delicious fusion of hearty beef with the subtle, mildly sweet taste of fresh leeks, making them absolutely crave-worthy.

Yields 12

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

Wash the fresh leeks well and trim off the roots and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Combine well using your palms then mold a couple of spoonfuls into a patty, flattening a slightly. Put on a tray and proceed for the remaining of the preparation.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the patties in small batches until golden on all sides. (Do not fill the skillet as this lowers the temperature of the oil.) Transfer the cooked fritters to a dish topped with kitchen paper and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine delight. The crispy outside opens up to a soft interior. The fresh spinach imparts a vibrant, moderately natural taste, while the dairy gives a rich, savory creaminess. It's possible to replace the cheese with boiled, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

When using fresh spinach, clean it thoroughly, removing any hard stems, and roughly chop it into big pieces. Put in a deep pan with a bit of hot water over a moderate heat. Once softened, strain in a colander for about 15 mins, then squeeze out any extra water and reserve.

For thawed frozen spinach, carefully remove excess liquid.

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

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a container and flavor with seasoning. Mix well until blended. If the preparation looks too loose, mix in some extra crumbs.

By hand, shape the dough into oval croquettes slightly larger than a nut but more compact than an large egg, and set them on a plate covered with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a depth of about half an inch. Brown the patties a few at a time for two to three minutes per side, turning so they are crispy everywhere, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully wholesome appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a pan and fill with enough water. Boil over a medium flame for about 20 minutes or until almost cooked, including extra liquid to maintain the lentils submerged if necessary.

Add the burghul and continue cooking until tender. Drain the ingredients well and put aside in a bowl.

Heat half of the