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Leek Patties

Bite-sized fried fritters, often referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek patties offer a tasty fusion of savory beef with the subtle, sweetly mild essence of leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Clean the leeks properly and trim off the roots and most of the dark green parts. Cut into halves longways then into 1.5-centimeter rounds. Put in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and paprika and flavor liberally with seasoning. Stir well using your palms then mold a several scoops into a ball, pressing a little. Put on a tray and continue for the remaining of the mixture.

Heat cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is ready, fry the patties in batches until crispy on each side. (Do not fill the skillet as this drops the temperature of the oil.) Remove the cooked patties to a tray covered with kitchen paper and let to rest.

Present with fresh lemon.

Spinach Patties

These cheesy spinach patties are a true delight. The crispy crust reveals a soft center. The leafy spinach adds a vibrant, moderately green note, while the dairy provides a deep, umami smoothness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of hot water over a medium flame. Once softened, drain in a colander for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a pan over a moderate heat and saute the onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with pepper and salt. Mix well until incorporated. If the mixture appears too soft, incorporate some extra crumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a plate lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy everywhere, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

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

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a pot and cover with plenty of cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including more water to keep the pulses covered if required.

Mix in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a bowl.

Preheat half of the