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Leek Patties

Petite pan-fried patties, typically known as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These particular leek fritters deliver a tasty combination of savory ground beef with the subtle, slightly sweet essence of leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the green leeks carefully and cut away the root ends and the bulk of the green stalk. Slice in half along the length then into half-inch pieces. Place in a deep frying pan and submerge with water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with seasoning. Mix thoroughly using your fingers then form a couple of scoops into a ball, pressing a little. Put on a platter and proceed for the remaining of the preparation.

Heat oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in small groups until crispy on both sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Transfer the finished patties to a plate lined with kitchen paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true delight. The crispy crust opens up to a soft center. The spinach brings a vibrant, somewhat natural taste, while the cheese provides a deep, savory creaminess. You can substitute the dairy cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

When using raw spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into big pieces. Place in a big pot with a small amount hot water over a medium heat. Once cooked, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with previously frozen spinach, thoroughly remove extra water.

Heat the oil in a frying pan over a moderate heat and cook the onion and garlic until tender, about a few minutes. Turn off the heat.

Place the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine well until blended. If the mixture seems too wet, mix in some more breading.

By hand, mold the dough into elongated patties slightly larger than a nut but more compact than an chicken egg, and set them on a plate covered with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about 1 centimeter. Fry the patties a few at a time for a couple of minutes on both sides, turning so they are golden all over, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only tasty but also a wonderfully healthy bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pot and fill with plenty of water. Boil over a medium flame for about 20 minutes or until partially softened, including extra liquid to ensure the lentils covered if necessary.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients well and put aside in a container.

Warm a portion of the