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Leek Patties

Petite crispy patties, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek fritters deliver a tasty combination of savory beef with the gentle, sweetly mild taste of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the base and the bulk of the green stalk. Cut into halves along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor generously with pepper and salt. Mix completely using your hands then shape a few tablespoonfuls into a patty, shaping a bit. Put on a platter and continue for the rest of the mixture.

Warm cooking oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is hot, fry the patties in batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a plate lined with paper towel and let to cool.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a true pleasure. The crispy crust reveals a smooth interior. The leafy spinach imparts a fresh, somewhat green flavor, while the cheese provides a rich, savory creaminess. You can substitute the dairy cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a medium flame. Once wilted, strain in a sieve for about 15 mins, then press out any excess liquid and set aside.

If using defrosted spinach, completely squeeze out extra water.

Warm the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic until translucent, about 4 minutes. Take off the stove.

Put the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until combined. If the dough appears too wet, mix in some more breading.

Using your hands, form the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and place them on a baking sheet lined with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium flame, warm oil to a depth of about half an inch. Fry the patties a handful for a couple of minutes each side, flipping so they are golden brown all over, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully healthy appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pan and cover with enough water. Cook over a moderate heat for about 20 minutes or until nearly done, including more water to maintain the lentils covered if necessary.

Add the burghul and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Warm a portion of the