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Leek Patties

Bite-sized pan-fried patties, often known as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a tasty combination of hearty beef with the delicate, slightly sweet essence of leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the green leeks carefully and remove the base and most of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your palms then shape a several scoops into a patty, shaping a little. Put on a plate and continue for the rest of the mixture.

Warm oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is sizzling, fry the patties in batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true pleasure. The golden crust gives way to a smooth filling. The fresh spinach imparts a vibrant, slightly earthy flavor, while the grated cheese gives a deep, umami smoothness. Feel free to swap the cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

For leafy greens, rinse it carefully, removing any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount water over a medium flame. Once softened, drain in a strainer for about a quarter hour, then press out any extra water and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a pan over a medium heat and saute the onion and garlic cloves until softened, about a few minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Combine well until combined. If the preparation appears too loose, incorporate some more breading.

Using your hands, shape the mixture into elongated patties slightly larger than a nut but smaller than an egg, and place them on a plate lined with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium heat, heat oil to a level of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden all over, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only delicious but also a highly nutritious appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pot and cover with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to maintain the pulses submerged if needed.

Stir in the burghul and continue cooking until tender. Drain the ingredients completely and set aside in a mixing bowl.

Warm 50% of the