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Leek Patties

Petite crispy patties, commonly referred to as keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These leek fritters present a flavorful fusion of savory ground beef with the delicate, mildly sweet essence of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks well and trim off the root ends and the majority of the green tops. Chop in half longways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 mins or until tender.

Strain the leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice well with seasoning. Stir well using your fingers then mold a few scoops into a patty, pressing a slightly. Place on a platter and repeat for the balance of the ingredients.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is sizzling, brown the croquettes in small groups until crispy on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the cooked croquettes to a plate lined with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese patties are a real pleasure. The crunchy crust reveals a soft interior. The spinach adds a fresh, somewhat natural note, while the dairy gives a savory, flavorful smoothness. It's possible to replace the cheesy element with boiled, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, getting rid of any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a little hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then press out any extra water and set aside.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Preheat the oil in a pan over a medium flame and saute the onion and garlic until translucent, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine well until incorporated. If the mixture seems too soft, mix in some extra crumbs.

By hand, form the preparation into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Fry the croquettes a handful for 2–3 minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a highly healthy snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pot and cover with ample water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to keep the legumes immersed if necessary.

Mix in the burghul and keep cooking until softened. Drain the mixture thoroughly and reserve in a mixing bowl.

Heat 50% of the