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Leek Patties

Bite-sized fried croquettes, commonly known as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These wonderful leek fritters deliver a tasty combination of hearty ground beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly irresistible.

Produces 12

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

Clean the leeks well and cut away the root ends and most of the dark green parts. Chop into halves lengthways then into 1.5cm pieces. Place in a large skillet and cover with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and spice liberally with pepper and salt. Stir thoroughly using your hands then shape a several tablespoonfuls into a patty, flattening a slightly. Place on a platter and repeat for the rest of the preparation.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the patties in small groups until golden brown on each side. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Transfer the cooked patties to a tray topped with kitchen paper and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real pleasure. The golden outside gives way to a smooth interior. The fresh spinach brings a vibrant, slightly green note, while the cheese offers a rich, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

When using fresh spinach, clean it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

If using defrosted spinach, carefully press out extra water.

Preheat the oil in a skillet over a medium heat and cook the chopped onion and garlic until tender, about four minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir completely until incorporated. If the preparation seems too wet, incorporate some extra crumbs.

By hand, mold the mixture into oval shapes somewhat larger than a walnut shell but more compact than an egg, and put them on a plate topped with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a level of about 1cm. Brown the patties a handful for 2–3 minutes each side, rotating so they are golden brown completely, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a saucepan and cover with plenty of cold water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to keep the lentils covered if required.

Stir in the burghul and keep cooking until tender. Strain the ingredients completely and put aside in a mixing bowl.

Warm 50% of the