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Leek Patties

Bite-sized crispy fritters, commonly known as keftedes, are a beloved signature dish in Sephardic cuisine. These particular leek patties offer a flavorful combination of hearty ground beef with the gentle, sweetly mild essence of fresh leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks well and cut away the root ends and most of the green stalk. Chop into halves along the length then into half-inch rounds. Put in a deep pan and submerge with water, then cook over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season generously with salt and pepper. Combine thoroughly using your palms then shape a several scoops into a ball, pressing a slightly. Put on a tray and continue for the remaining of the preparation.

Preheat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, brown the fritters in batches until golden on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the finished croquettes to a tray covered with kitchen paper and permit to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine treat. The crunchy outside opens up to a smooth filling. The leafy spinach imparts a vibrant, somewhat natural note, while the grated cheese offers a deep, umami richness. It's possible to replace the cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a little water over a medium heat. Once wilted, drain in a colander for about 15 mins, then press out any excess liquid and put aside.

For previously frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until softened, about a few minutes. Take off the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix completely until blended. If the preparation seems too soft, mix in some extra breadcrumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a plate lined with baking paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Cook the fritters a handful for a couple of minutes on both sides, flipping so they are golden brown completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only tasty but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Put the lentils in a saucepan and cover with plenty of cold water. Cook over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the lentils covered if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a container.

Warm half of the