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Leek Patties

Bite-sized pan-fried fritters, typically known as keftedes, are a treasured signature dish in Sephardic culinary traditions. These wonderful leek fritters offer a flavorful combination of rich ground beef with the gentle, mildly sweet essence of tender leeks, rendering them utterly irresistible.

Produces 12

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

Thoroughly wash the green leeks carefully and cut away the roots and the majority of the green tops. Slice into halves longways then into 1.5-centimeter pieces. Transfer in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor well with pepper and salt. Combine completely using your fingers then form a several tablespoonfuls into a croquette, flattening a little. Set on a platter and repeat for the rest of the mixture.

Preheat cooking oil in a pan to a level of about 2cm over a moderate heat. When the oil is sizzling, brown the croquettes in small batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Take out the finished patties to a tray lined with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a real delight. The crispy outside opens up to a smooth filling. The spinach brings a vibrant, somewhat natural flavor, while the grated cheese gives a deep, savory creaminess. It's possible to replace the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using leafy greens, rinse it well, discarding any tough stems, and cut into it into big pieces. Place in a big pot with a little water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then press out any extra water and put aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic until tender, about 4 minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix well until incorporated. If the dough seems too soft, mix in some extra breading.

With your fingers, form the mixture into oval croquettes a bit bigger than a walnut but smaller than an egg, and put them on a tray topped with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a extremely wholesome snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about twenty minutes or until almost cooked, adding more water to keep the pulses submerged if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a container.

Warm a portion of the