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Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These particular leek patties present a tasty fusion of hearty minced beef with the delicate, mildly sweet essence of fresh leeks, rendering them utterly irresistible.

Yields 12

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

Wash the leeks well and remove the root ends and most of the dark green parts. Cut into halves along the length then into 1.5cm rounds. Place in a large skillet and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your hands then shape a several spoonfuls into a croquette, pressing a slightly. Set on a platter and proceed for the balance of the ingredients.

Heat oil in a pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, cook the croquettes in small batches until crispy on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Transfer the cooked fritters to a plate covered with paper towel and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a true pleasure. The golden crust gives way to a smooth center. The fresh spinach imparts a bright, somewhat earthy note, while the cheese gives a rich, flavorful smoothness. Feel free to swap the cheese with cooked, mashed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

For raw spinach, wash it well, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a little liquid over a medium heat. Once cooked, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

For defrosted spinach, carefully remove unwanted moisture.

Warm the oil in a skillet over a medium heat and cook the onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the dough appears too soft, incorporate some more breading.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and set them on a tray lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a level of about 1cm. Brown the fritters a handful for a couple of minutes on both sides, flipping so they are golden everywhere, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a highly healthy snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Place the lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about 20 mins or until nearly done, pouring more water to maintain the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and put aside in a mixing bowl.

Preheat half of the