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Leek Patties

Bite-sized crispy fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These leek fritters offer a delicious blend of rich minced beef with the gentle, slightly sweet essence of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the base and most of the green stalk. Chop lengthwise along the length then into 1.5cm pieces. Transfer in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season generously with pepper and salt. Mix thoroughly using your palms then form a few tablespoonfuls into a croquette, shaping a slightly. Set on a tray and continue for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, brown the croquettes in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the ready fritters to a dish lined with kitchen paper and permit to cool.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a real treat. The crunchy crust reveals a creamy interior. The leafy spinach brings a fresh, somewhat earthy taste, while the dairy gives a rich, savory richness. Feel free to swap the dairy cheese with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

When using raw spinach, rinse it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Put in a big pot with a little hot water over a medium heat. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and put aside.

If using previously frozen spinach, completely press out extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix well until blended. If the mixture seems too soft, add some extra breadcrumbs.

Using your hands, form the dough into oval croquettes somewhat larger than a nut but more compact than an egg, and place them on a baking sheet topped with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a depth of about 1cm. Brown the croquettes a small batch for two to three minutes on both sides, rotating so they are crispy completely, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only tasty but also a wonderfully healthy appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and submerge with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to keep the pulses immersed if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the ingredients thoroughly and set aside in a mixing bowl.

Preheat half of the