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Leek Patties

Bite-sized crispy fritters, commonly known as keftedes, stand as a treasured speciality in Sephardic cuisine. These particular leek patties deliver a tasty blend of savory ground beef with the gentle, mildly sweet essence of fresh leeks, and they are truly irresistible.

Produces 12

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

Thoroughly wash the leeks carefully and cut away the base and the majority of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep pan and cover with water, then heat over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Combine completely using your hands then form a few tablespoonfuls into a patty, pressing a bit. Place on a platter and proceed for the remaining of the preparation.

Warm olive oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is hot, cook the patties in small batches until golden brown on each side. (Do not fill the frying pan as this reduces the temperature of the oil.) Take out the ready croquettes to a tray lined with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The crunchy crust reveals a smooth center. The fresh spinach adds a bright, slightly natural taste, while the grated cheese gives a deep, savory creaminess. It's possible to replace the cheesy element with cooked, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to accompany

For leafy greens, rinse it thoroughly, removing any stalks, and roughly chop it into large chunks. Put in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a sieve for about 15 mins, then press out any excess liquid and set aside.

If using defrosted spinach, carefully remove unwanted moisture.

Heat the cooking oil in a pan over a medium flame and saute the diced onion and garlic until softened, about a few minutes. Take off the flame.

Put the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Combine thoroughly until incorporated. If the mixture looks too soft, add some more breading.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and put them on a baking sheet covered with baking paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat oil to a amount of about 1cm. Fry the fritters a small batch for 2–3 minutes per side, flipping so they are golden brown all over, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only delicious but also a highly wholesome appetizer or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pot and cover with plenty of cold water. Cook over a medium heat for about 20 mins or until nearly done, including additional water to ensure the legumes immersed if needed.

Stir in the burghul and proceed cooking until tender. Drain the mixture completely and reserve in a container.

Warm a portion of the