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Leek Patties

Petite crispy patties, often known as keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These wonderful leek patties offer a tasty combination of savory beef with the subtle, sweetly mild essence of fresh leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks carefully and cut away the base and the majority of the dark green parts. Slice in half lengthways then into 1.5cm rounds. Transfer in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season well with pepper and salt. Combine completely using your fingers then shape a few tablespoonfuls into a ball, flattening a little. Place on a tray and continue for the remaining of the mixture.

Heat olive oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is sizzling, cook the croquettes in batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Transfer the finished patties to a dish covered with paper towel and let to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese fritters are a true treat. The golden exterior opens up to a smooth center. The leafy spinach adds a fresh, somewhat natural note, while the grated cheese provides a deep, umami richness. It's possible to replace the cheesy element with cooked, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, wash it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a big pot with a small amount water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then remove any extra water and put aside.

If using defrosted spinach, thoroughly remove extra water.

Heat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until incorporated. If the dough seems too soft, add some extra breadcrumbs.

With your fingers, form the preparation into elongated patties a bit bigger than a walnut but less bulky than an egg, and place them on a plate lined with wax paper. Cover and chill for at least one hour.

In a big skillet over medium heat, warm olive oil to a level of about 1cm. Cook the fritters a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

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

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pan and cover with enough cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, including additional water to keep the legumes submerged if required.

Add the cracked wheat and keep cooking until tender. Remove the water from the ingredients completely and set aside in a container.

Heat 50% of the