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Leek Patties

Petite pan-fried patties, typically referred to as keftedes, stand as a cherished delicacy in Sephardic cuisine. These leek patties present a flavorful fusion of savory minced beef with the gentle, sweetly mild essence of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks well and trim off the roots and the majority of the dark green parts. Chop in half along the length then into 1.5cm rounds. Transfer in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Stir completely using your fingers then shape a few scoops into a patty, flattening a bit. Set on a plate and continue for the remaining of the mixture.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, fry the fritters in small groups until golden on all sides. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the ready patties to a plate lined with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true treat. The golden crust opens up to a smooth interior. The fresh spinach adds a fresh, slightly green note, while the cheese gives a deep, savory creaminess. You can substitute the cheese with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

When using raw spinach, wash it well, discarding any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a little hot water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a skillet over a medium flame and saute the chopped onion and minced garlic until softened, about 4 minutes. Take off the flame.

Put the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir well until incorporated. If the mixture seems too loose, incorporate some extra breading.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a baking sheet topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a level of about 1 centimeter. Brown the croquettes a small batch for two to three minutes each side, rotating so they are golden all over, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only tasty but also a highly healthy bite or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Put the dry lentils in a pot and submerge with ample cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to ensure the lentils immersed if required.

Add the cracked wheat and continue cooking until tender. Remove the water from the mixture thoroughly and reserve in a container.

Preheat half of the