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Leek Patties

Petite fried patties, typically known as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These particular leek patties deliver a flavorful fusion of hearty minced beef with the gentle, mildly sweet flavour of leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the leeks carefully and trim off the root ends and the majority of the dark green parts. Cut in half along the length then into 1.5-centimeter pieces. Put in a deep pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Stir thoroughly using your fingers then mold a several spoonfuls into a croquette, flattening a slightly. Place on a tray and repeat for the remaining of the ingredients.

Preheat cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in small batches until crispy on both sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Take out the ready croquettes to a plate topped with absorbent paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine treat. The crispy crust opens up to a soft center. The leafy spinach adds a bright, somewhat earthy flavor, while the grated cheese offers a deep, umami richness. Feel free to swap the dairy cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to garnish

For leafy greens, rinse it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount hot water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then squeeze out any extra water and reserve.

For thawed frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a frying pan over a moderate heat and fry the onion and garlic cloves until translucent, about four minutes. Take off the heat.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Combine completely until incorporated. If the preparation seems too wet, incorporate some extra breading.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and put them on a plate covered with baking paper. Cover and cool for at least one hour.

In a wide pan over medium heat, warm oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes per side, turning so they are golden brown completely, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only tasty but also a highly wholesome snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a saucepan and cover with plenty of fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, adding additional water to maintain the legumes submerged if required.

Stir in the cracked wheat and proceed cooking until tender. Drain the ingredients completely and put aside in a bowl.

Warm 50% of the