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Leek Patties

Small fried patties, commonly known as keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a flavorful combination of savory beef with the delicate, mildly sweet essence of tender leeks, rendering them utterly addictive.

Produces 12

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

Wash the fresh leeks carefully and cut away the base and most of the dark green parts. Chop lengthwise along the length then into half-inch rounds. Place in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and season well with pepper and salt. Stir well using your palms then form a several spoonfuls into a patty, flattening a slightly. Place on a plate and proceed for the rest of the ingredients.

Preheat olive oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is ready, brown the fritters in small batches until golden brown on all sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Remove the cooked croquettes to a dish topped with paper towel and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a true delight. The golden crust opens up to a creamy interior. The leafy spinach brings a vibrant, moderately natural note, while the dairy provides a savory, umami creaminess. You can substitute the cheesy element with steamed, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

If using raw spinach, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount liquid over a moderate heat. Once wilted, drain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

If using defrosted spinach, carefully press out extra water.

Heat the olive oil in a frying pan over a medium heat and cook the onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the mixture looks too soft, add some more crumbs.

Using your hands, shape the dough into elongated patties slightly larger than a nut but more compact than an chicken egg, and set them on a tray topped with baking paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a depth of about 1cm. Brown the patties a few at a time for 2–3 minutes on both sides, turning so they are golden brown everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the legumes covered if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture well and put aside in a container.

Preheat a portion of the