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Leek Patties

Petite pan-fried fritters, typically called keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek fritters present a flavorful blend of savory ground beef with the delicate, sweetly mild flavour of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the fresh leeks carefully and cut away the roots and most of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Transfer in a deep pan and fill with water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Stir well using your hands then shape a several spoonfuls into a patty, flattening a slightly. Place on a plate and continue for the remaining of the ingredients.

Heat oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is hot, fry the croquettes in small groups until golden on all sides. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the finished fritters to a tray covered with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a real treat. The golden crust reveals a soft filling. The fresh spinach imparts a fresh, somewhat earthy taste, while the cheese provides a deep, flavorful creaminess. It's possible to replace the cheesy element with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it well, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then press out any extra water and put aside.

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

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic until softened, about a few minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until blended. If the preparation seems too wet, incorporate some extra breadcrumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a nut but less bulky than an egg, and place them on a plate lined with parchment paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes each side, rotating so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully healthy bite or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and cover with ample water. Boil over a medium heat for about 20 mins or until almost cooked, pouring more water to maintain the legumes immersed if required.

Add the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a bowl.

Heat half of the