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Leek Patties

Bite-sized crispy croquettes, often called keftedes, are a beloved signature dish in Sephardic Jewish cooking. These leek croquettes present a flavorful combination of savory ground beef with the gentle, slightly sweet essence of tender leeks, rendering them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the roots and the majority of the dark green parts. Chop lengthwise longways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor well with seasoning. Mix thoroughly using your palms then mold a few spoonfuls into a patty, shaping a bit. Put on a tray and continue for the remaining of the ingredients.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the fritters in small batches until crispy on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the finished fritters to a plate covered with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese patties are a genuine pleasure. The crunchy crust opens up to a soft center. The fresh spinach imparts a fresh, slightly earthy taste, while the dairy offers a deep, flavorful creaminess. You can substitute the cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to serve

For raw spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a big pot with a little liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then remove any extra water and put aside.

When working with previously frozen spinach, carefully press out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and saute the onion and garlic cloves until tender, about a few minutes. Take off the flame.

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Stir thoroughly until incorporated. If the mixture seems too wet, mix in some extra breading.

By hand, mold the preparation into oval shapes slightly larger than a nut but smaller than an chicken egg, and set them on a plate covered with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1cm. Cook the fritters a few at a time for two to three minutes per side, turning so they are golden brown completely, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Place the brown lentils in a pan and cover with plenty of cold water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring additional water to maintain the legumes immersed if needed.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the