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Leek Patties

Petite crispy croquettes, often known as keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These particular leek patties offer a tasty fusion of rich ground beef with the subtle, mildly sweet essence of tender leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks well and cut away the roots and the majority of the green tops. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a large skillet and fill with cold water, then simmer over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and spice and spice liberally with seasoning. Combine well using your hands then shape a couple of spoonfuls into a ball, flattening a little. Put on a tray and proceed for the balance of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, fry the fritters in small batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Remove the finished croquettes to a plate topped with kitchen paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine delight. The crunchy crust gives way to a creamy interior. The leafy spinach brings a fresh, slightly green note, while the dairy offers a rich, umami smoothness. It's possible to replace the cheesy element with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

For fresh spinach, clean it thoroughly, removing any stalks, and roughly chop it into large chunks. Place in a big pot with a bit of liquid over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then remove any excess liquid and set aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Warm the olive oil in a skillet over a medium heat and saute the onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Place the wilted spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with seasoning. Mix well until combined. If the preparation seems too soft, add some additional breadcrumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and put them on a tray topped with baking paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, heat oil to a depth of about 1 centimeter. Brown the fritters a small batch for two to three minutes on both sides, turning so they are golden all over, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a saucepan and fill with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring additional water to keep the legumes immersed if necessary.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Warm 50% of the