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Leek Patties

Small pan-fried fritters, often known as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek patties deliver a flavorful blend of rich ground beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the leeks well and remove the base and most of the dark green parts. Cut in half longways then into 1.5-centimeter rounds. Place in a large skillet and cover with water, then heat over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice generously with pepper and salt. Combine thoroughly using your palms then mold a few spoonfuls into a patty, shaping a bit. Place on a tray and repeat for the balance of the ingredients.

Warm oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, cook the fritters in small batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the finished croquettes to a dish covered with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a true treat. The golden exterior reveals a soft filling. The leafy spinach brings a vibrant, somewhat green flavor, while the grated cheese provides a savory, savory smoothness. You can substitute the cheesy element with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount water over a medium flame. Once softened, drain in a colander for about 15 mins, then press out any remaining moisture and reserve.

For previously frozen spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and saute the diced onion and garlic until tender, about a few minutes. Take off the heat.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a container and spice with salt and pepper. Stir thoroughly until blended. If the preparation seems too wet, mix in some additional crumbs.

By hand, form the dough into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a amount of about 1cm. Fry the croquettes a handful for 2–3 minutes per side, rotating so they are golden completely, then place on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these patties are not only delicious but also a extremely wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a pan and cover with ample fresh water. Cook over a medium heat for about 20 minutes or until nearly done, pouring additional water to keep the legumes covered if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and set aside in a mixing bowl.

Heat 50% of the