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Leek Patties

Petite crispy croquettes, typically referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These wonderful leek patties present a tasty combination of hearty minced beef with the delicate, sweetly mild taste of leeks, making them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the roots and most of the green stalk. Chop into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor well with pepper and salt. Combine completely using your fingers then shape a several spoonfuls into a patty, shaping a slightly. Place on a plate and repeat for the remaining of the preparation.

Heat oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the patties in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true delight. The crispy exterior reveals a soft interior. The spinach imparts a fresh, slightly natural flavor, while the grated cheese gives a savory, umami richness. You can substitute the dairy cheese with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for frying (or vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, carefully press out excess liquid.

Warm the oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Stir well until blended. If the mixture appears too loose, mix in some additional breading.

By hand, shape the preparation into oval croquettes slightly larger than a walnut but smaller than an egg, and set them on a plate covered with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, heat cooking oil to a level of about 1 centimeter. Fry the fritters a small batch for a couple of minutes on both sides, turning so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

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

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the dry lentils in a pot and cover with plenty of water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to ensure the legumes immersed if required.

Add the cracked wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a container.

Warm half of the