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Leek Patties

Bite-sized crispy patties, commonly called keftedes, stand as a beloved speciality in Sephardic cooking. These particular leek patties deliver a delicious fusion of hearty beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and trim off the roots and the majority of the dark green parts. Cut lengthwise lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor well with salt and pepper. Stir thoroughly using your palms then mold a several tablespoonfuls into a ball, flattening a bit. Place on a plate and continue for the rest of the ingredients.

Preheat oil in a pan to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, fry the patties in small groups until golden brown on both sides. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Remove the ready patties to a dish lined with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a real delight. The crunchy exterior gives way to a smooth interior. The leafy spinach adds a bright, slightly earthy note, while the grated cheese gives a deep, umami creaminess. It's possible to replace the dairy cheese with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, clean it thoroughly, discarding any stalks, and roughly chop it into large chunks. Transfer in a big pot with a bit of water over a medium flame. Once softened, remove in a strainer for about 15 mins, then press out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Place the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and flavor with seasoning. Combine completely until combined. If the dough looks too soft, incorporate some extra crumbs.

By hand, mold the preparation into elongated patties somewhat larger than a nut but smaller than an egg, and put them on a tray covered with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, heat olive oil to a depth of about half an inch. Fry the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden brown all over, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only tasty but also a extremely nutritious snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a pan and submerge with plenty of fresh water. Boil over a medium flame for about 20 mins or until almost cooked, pouring additional water to keep the lentils immersed if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Warm a portion of the