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Leek Patties

Petite fried fritters, typically known as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These leek fritters offer a delicious combination of hearty beef with the delicate, sweetly mild flavour of fresh leeks, making them truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks properly and trim off the base and the majority of the green stalk. Chop into halves lengthways then into 1.5-centimeter slices. Put in a deep pan and fill with water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your hands then shape a several spoonfuls into a croquette, pressing a slightly. Put on a plate and repeat for the remaining of the preparation.

Warm oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in batches until crispy on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a dish covered with kitchen paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine pleasure. The crispy crust reveals a soft interior. The spinach adds a vibrant, somewhat natural note, while the grated cheese offers a savory, savory richness. You can substitute the cheesy element with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For leafy greens, rinse it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a little liquid over a medium flame. Once softened, strain in a strainer for about 15 mins, then squeeze out any extra water and reserve.

If using thawed frozen spinach, completely press out excess liquid.

Preheat the oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until tender, about four minutes. Remove from the stove.

Put the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and season with seasoning. Stir thoroughly until blended. If the dough appears too loose, incorporate some more breading.

Using your hands, shape the dough into oval shapes slightly larger than a walnut but smaller than an large egg, and put them on a tray topped with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Cook the fritters a few at a time for two to three minutes on both sides, rotating so they are golden brown all over, then transfer on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and fill with enough fresh water. Boil over a medium heat for about 20 mins or until partially softened, including additional water to ensure the legumes immersed if needed.

Add the burghul and keep cooking until softened. Strain the mixture well and put aside in a bowl.

Heat 50% of the