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Leek Patties

Petite fried fritters, often called keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These leek croquettes offer a tasty blend of savory minced beef with the subtle, mildly sweet taste of tender leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and remove the roots and the majority of the green tops. Chop in half along the length then into half-inch slices. Put in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice generously with seasoning. Combine well using your fingers then shape a few scoops into a patty, flattening a bit. Set on a tray and proceed for the rest of the mixture.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in batches until golden brown on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the ready patties to a tray lined with paper towel and permit to drain.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a real treat. The crunchy exterior gives way to a soft filling. The leafy spinach brings a fresh, slightly earthy flavor, while the dairy gives a rich, umami richness. It's possible to replace the cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it well, removing any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

If using defrosted spinach, carefully remove extra water.

Heat the olive oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until translucent, about four minutes. Take off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breading and eggs in a large bowl and season with seasoning. Stir thoroughly until blended. If the mixture seems too soft, mix in some additional crumbs.

By hand, shape the mixture into elongated patties slightly larger than a nut but less bulky than an egg, and place them on a plate covered with baking paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Brown the croquettes a handful for a couple of minutes per side, turning so they are golden brown completely, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a highly nutritious snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Put the lentils in a pot and fill with enough fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding additional water to maintain the lentils immersed if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Heat a portion of the