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Leek Patties

Bite-sized crispy fritters, typically known as keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These leek fritters offer a delicious fusion of rich ground beef with the delicate, sweetly mild essence of leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Cut into halves longways then into 1.5cm rounds. Place in a large skillet and fill with water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and spice and season liberally with pepper and salt. Stir thoroughly using your palms then mold a couple of scoops into a croquette, pressing a little. Put on a tray and continue for the rest of the preparation.

Preheat olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the croquettes in small groups until crispy on both sides. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Take out the cooked croquettes to a tray lined with kitchen paper and allow to drain.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a true pleasure. The golden outside opens up to a creamy filling. The leafy spinach imparts a fresh, somewhat green taste, while the dairy provides a savory, umami richness. It's possible to replace the dairy cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

If using raw spinach, wash it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a frying pan over a medium flame and saute the onion and garlic until tender, about four minutes. Turn off the stove.

Put the prepared spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix well until blended. If the dough seems too wet, mix in some extra breadcrumbs.

By hand, mold the mixture into oval croquettes slightly larger than a walnut shell but more compact than an egg, and set them on a baking sheet lined with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1cm. Brown the fritters a small batch for two to three minutes per side, flipping so they are crispy everywhere, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only flavorful but also a extremely healthy appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a saucepan and cover with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the pulses immersed if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the mixture thoroughly and set aside in a bowl.

Preheat half of the