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Leek Patties

Bite-sized pan-fried patties, often called keftedes, stand as a treasured signature dish in Sephardic cooking. These particular leek patties offer a tasty blend of savory minced beef with the gentle, slightly sweet essence of tender leeks, making them truly irresistible.

Makes 12

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

Thoroughly wash the fresh leeks well and remove the roots and most of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Place in a deep frying pan and cover with water, then cook over a medium flame for about 20 mins or until softened.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice well with salt and pepper. Mix completely using your palms then form a couple of spoonfuls into a patty, pressing a bit. Put on a tray and continue for the remaining of the preparation.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is hot, cook the patties in small batches until crispy on each side. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Remove the finished croquettes to a plate lined with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a true pleasure. The crunchy exterior gives way to a creamy interior. The leafy spinach brings a bright, moderately earthy taste, while the dairy gives a deep, flavorful smoothness. You can substitute the cheesy element with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, rinse it well, removing any stalks, and roughly chop it into large chunks. Transfer in a big pot with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then press out any extra water and reserve.

If using previously frozen spinach, carefully press out extra water.

Preheat the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until softened, about a few minutes. Remove from the stove.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Mix completely until incorporated. If the dough looks too loose, add some extra breadcrumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a walnut but smaller than an large egg, and put them on a tray lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes each side, flipping so they are crispy all over, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a extremely wholesome appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and cover with enough cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to keep the legumes submerged if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the mixture well and set aside in a bowl.

Preheat a portion of the