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Leek Patties

Petite pan-fried patties, often called keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These leek patties present a delicious blend of hearty minced beef with the gentle, sweetly mild essence of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks well and cut away the base and the bulk of the green tops. Chop lengthwise longways then into 1.5-centimeter pieces. Place in a large skillet and cover with fresh water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and sweet paprika and season generously with seasoning. Stir well using your palms then form a couple of spoonfuls into a ball, pressing a bit. Set on a plate and repeat for the balance of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is ready, fry the patties in small batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the cooked fritters to a tray topped with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese patties are a genuine treat. The crispy exterior opens up to a soft filling. The spinach imparts a vibrant, somewhat earthy note, while the grated cheese offers a rich, savory creaminess. Feel free to swap the cheesy element with boiled, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

When using leafy greens, rinse it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, completely remove excess liquid.

Heat the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic until translucent, about a few minutes. Turn off the stove.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until incorporated. If the preparation appears too soft, add some additional breadcrumbs.

Using your hands, shape the dough into oval croquettes somewhat larger than a nut but smaller than an large egg, and place them on a plate covered with baking paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and cover with enough water. Cook over a moderate heat for about 20 minutes or until nearly done, including extra liquid to ensure the lentils submerged if required.

Stir in the cracked wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and put aside in a bowl.

Preheat a portion of the