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Leek Patties

Petite pan-fried croquettes, often known as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These particular leek croquettes deliver a delicious fusion of savory ground beef with the delicate, slightly sweet flavour of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the green leeks well and cut away the roots and the bulk of the green tops. Cut in half along the length then into 1.5cm pieces. Transfer in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season generously with pepper and salt. Stir well using your palms then form a few spoonfuls into a patty, pressing a bit. Place on a platter and continue for the balance of the preparation.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the patties in small groups until crispy on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the finished croquettes to a tray topped with kitchen paper and allow to rest.

Present with fresh lemon.

Spinach Patties

These spinach and cheese patties are a true treat. The golden outside opens up to a creamy interior. The leafy spinach brings a vibrant, moderately natural note, while the grated cheese offers a rich, flavorful creaminess. It's possible to replace the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, clean it well, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, carefully press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and cook the onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir well until blended. If the preparation looks too soft, incorporate some additional breadcrumbs.

By hand, form the dough into elongated patties a bit bigger than a walnut but more compact than an large egg, and put them on a baking sheet lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a amount of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, rotating so they are golden brown all over, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a pan and submerge with plenty of cold water. Boil over a moderate heat for about 20 minutes or until partially softened, including additional water to ensure the lentils submerged if required.

Add the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a container.

Warm 50% of the