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Leek Patties

Petite fried fritters, commonly referred to as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek croquettes present a delicious fusion of savory beef with the delicate, slightly sweet taste of tender leeks, making them utterly crave-worthy.

Produces 12

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

Wash the leeks properly and trim off the roots and the majority of the green stalk. Cut into halves along the length then into 1.5cm rounds. Put in a deep frying pan and cover with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and paprika and season liberally with pepper and salt. Combine completely using your fingers then shape a several tablespoonfuls into a croquette, shaping a bit. Set on a plate and proceed for the remaining of the preparation.

Preheat oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, fry the croquettes in batches until golden on all sides. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the ready patties to a tray lined with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese fritters are a true pleasure. The golden crust reveals a soft center. The spinach brings a bright, somewhat natural flavor, while the dairy provides a savory, flavorful richness. You can substitute the cheesy element with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Put in a big pot with a little liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then remove any remaining moisture and put aside.

When working with defrosted spinach, carefully press out extra water.

Preheat the oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with seasoning. Mix well until combined. If the mixture appears too soft, mix in some more breading.

By hand, mold the mixture into elongated patties slightly larger than a nut but smaller than an large egg, and set them on a tray covered with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, heat oil to a level of about half an inch. Brown the patties a small batch for 2–3 minutes each side, turning so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a extremely wholesome bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a saucepan and cover with enough water. Boil over a medium flame for about 20 minutes or until partially softened, adding extra liquid to maintain the lentils immersed if required.

Add the cracked wheat and continue cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Warm 50% of the