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Leek Patties

Bite-sized crispy fritters, typically known as keftedes, stand as a beloved speciality in Sephardic culinary traditions. These leek croquettes deliver a delicious blend of rich beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks well and remove the root ends and the bulk of the dark green parts. Slice into halves along the length then into half-inch rounds. Place in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and paprika and season liberally with pepper and salt. Mix completely using your palms then mold a several spoonfuls into a ball, flattening a little. Put on a plate and repeat for the rest of the preparation.

Heat oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is hot, brown the fritters in batches until golden on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Remove the ready croquettes to a dish topped with absorbent paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true delight. The crispy exterior gives way to a smooth center. The leafy spinach brings a fresh, moderately natural note, while the dairy provides a rich, umami creaminess. It's possible to replace the cheese with boiled, mashed potato if you wish.

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, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and saute the onion and minced garlic until tender, about four minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Stir well until combined. If the preparation seems too loose, add some additional breading.

By hand, shape the mixture into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat olive oil to a level of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are crispy everywhere, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

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

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding more water to keep the pulses immersed if required.

Stir in the burghul and continue cooking until softened. Remove the water from the mixture completely and set aside in a mixing bowl.

Heat a portion of the