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Leek Patties

Petite pan-fried fritters, typically referred to as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek fritters present a delicious blend of savory minced beef with the subtle, sweetly mild essence of leeks, rendering them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks properly and remove the base and most of the green tops. Slice lengthwise lengthways then into 1.5-centimeter slices. Place in a deep pan and cover with cold water, then cook over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Mix thoroughly using your palms then form a several spoonfuls into a ball, flattening a little. Place on a plate and continue for the remaining of the mixture.

Warm olive oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is ready, brown the croquettes in small batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Remove the finished fritters to a dish topped with paper towel and allow to cool.

Offer with lemon slices.

Spinach Patties

These spinach with cheese fritters are a true treat. The crispy exterior reveals a soft filling. The spinach adds a bright, somewhat natural note, while the dairy gives a savory, savory smoothness. You can substitute the dairy cheese with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For raw spinach, rinse it well, removing any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

For defrosted spinach, carefully press out extra water.

Heat the olive oil in a pan over a medium flame and fry the diced onion and garlic until translucent, about 4 minutes. Take off the heat.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine completely until combined. If the dough appears too loose, incorporate some extra crumbs.

By hand, mold the mixture into elongated patties slightly larger than a walnut shell but less bulky than an egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a amount of about half an inch. Cook the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden completely, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a highly healthy appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Put the brown lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding more water to keep the legumes submerged if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the