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Leek Patties

Petite pan-fried fritters, often referred to as keftedes, are a cherished speciality in Sephardic Jewish cooking. These wonderful leek fritters deliver a delicious blend of rich ground beef with the subtle, sweetly mild taste of fresh leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks carefully and cut away the base and the bulk of the dark green parts. Slice lengthwise along the length then into half-inch slices. Transfer in a large skillet and fill with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Drain the leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and spice and flavor well with salt and pepper. Combine well using your hands then form a couple of spoonfuls into a ball, pressing a slightly. Put on a platter and proceed for the rest of the ingredients.

Warm oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is hot, cook the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Take out the ready fritters to a tray lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese patties are a genuine pleasure. The golden outside gives way to a soft filling. The fresh spinach adds a fresh, moderately natural taste, while the cheese provides a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

For raw spinach, rinse it carefully, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a little hot water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a skillet over a medium heat and saute the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Put the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Combine completely until incorporated. If the preparation appears too wet, add some extra breadcrumbs.

By hand, form the mixture into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and set them on a plate lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Brown the fritters a few at a time for a couple of minutes on both sides, turning so they are golden completely, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a wonderfully wholesome bite or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and fill with enough water. Cook over a medium flame for about 20 minutes or until partially softened, adding more water to maintain the legumes immersed if necessary.

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

Heat a portion of the