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Leek Patties

Bite-sized pan-fried fritters, often referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes present a flavorful fusion of hearty ground beef with the subtle, slightly sweet taste of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the green leeks carefully and trim off the base and the majority of the dark green parts. Chop in half lengthways then into 1.5cm pieces. Transfer in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Mix thoroughly using your palms then shape a couple of scoops into a ball, pressing a slightly. Place on a plate and proceed for the rest of the preparation.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, brown the patties in small groups until golden on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Transfer the cooked fritters to a tray topped with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a genuine pleasure. The golden exterior gives way to a smooth interior. The spinach adds a bright, slightly green note, while the grated cheese offers a rich, flavorful smoothness. It's possible to replace the cheese with cooked, mashed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it well, removing any hard stems, and roughly chop it into large chunks. Put in a big pot with a small amount liquid over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

For previously frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the preparation appears too wet, add some more breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but smaller than an large egg, and place them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a amount of about 1 centimeter. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are golden completely, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Place the dry lentils in a pan and fill with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, adding additional water to keep the pulses immersed if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients completely and put aside in a mixing bowl.

Preheat half of the