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Leek Patties

Small fried patties, commonly referred to as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek patties offer a flavorful combination of savory minced beef with the subtle, slightly sweet flavour of leeks, and they are absolutely crave-worthy.

Makes 12

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

Clean the green leeks properly and remove the base and most of the green tops. Cut into halves lengthways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and spice well with salt and pepper. Mix well using your palms then form a several scoops into a patty, shaping a slightly. Place on a platter and proceed for the rest of the ingredients.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, fry the patties in batches until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the cooked patties to a plate lined with paper towel and let to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true delight. The crunchy crust opens up to a creamy center. The fresh spinach imparts a fresh, somewhat green flavor, while the dairy offers a deep, umami creaminess. You can substitute the dairy cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, wash it well, discarding any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a small amount water over a medium heat. Once softened, drain in a colander for about 15 minutes, then press out any excess liquid and reserve.

For thawed frozen spinach, carefully press out excess liquid.

Preheat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Take off the flame.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until combined. If the dough looks too wet, incorporate some additional breading.

By hand, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an large egg, and place them on a plate topped with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, warm oil to a amount of about 1cm. Fry the croquettes a handful for two to three minutes per side, turning so they are crispy all over, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only delicious but also a extremely wholesome bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Place the dry lentils in a pan and fill with ample fresh water. Boil over a medium heat for about 20 minutes or until nearly done, including more water to ensure the lentils submerged if necessary.

Mix in the burghul and keep cooking until softened. Remove the water from the mixture thoroughly and reserve in a container.

Warm half of the