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Leek Patties

Petite pan-fried croquettes, often referred to as keftedes, are a cherished speciality in Sephardic Jewish cooking. These particular leek croquettes offer a tasty combination of hearty minced beef with the delicate, slightly sweet essence of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and remove the root ends and most of the green stalk. Cut into halves longways then into 1.5-centimeter pieces. Put in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Stir completely using your palms then mold a couple of scoops into a ball, flattening a little. Place on a plate and continue for the remaining of the preparation.

Heat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, cook the fritters in small groups until crispy on both sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the finished fritters to a plate topped with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a genuine delight. The golden exterior reveals a smooth center. The spinach imparts a bright, somewhat earthy flavor, while the cheese provides a rich, umami smoothness. You can substitute the dairy cheese with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

For leafy greens, wash it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Put in a big pot with a little liquid over a medium heat. Once softened, strain in a sieve for about 15 minutes, then remove any extra water and put aside.

When working with defrosted spinach, carefully remove extra water.

Warm the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until tender, about a few minutes. Take off the heat.

Combine the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until combined. If the dough appears too soft, incorporate some more breadcrumbs.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and place them on a tray covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a extremely healthy bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and submerge with plenty of water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring more water to maintain the lentils immersed if needed.

Stir in the bulgur wheat and proceed cooking until tender. Strain the ingredients completely and put aside in a container.

Preheat 50% of the