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Leek Patties

Small crispy fritters, typically referred to as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These particular leek fritters present a delicious combination of hearty ground beef with the gentle, sweetly mild flavour of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Wash the leeks carefully and trim off the roots and most of the dark green parts. Chop in half along the length then into half-inch pieces. Put in a large skillet and submerge with water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season well with seasoning. Combine well using your fingers then form a few scoops into a patty, pressing a slightly. Set on a tray and continue for the balance of the preparation.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the cooked fritters to a dish lined with kitchen paper and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach and cheese patties are a true delight. The crunchy crust opens up to a soft center. The fresh spinach adds a vibrant, moderately earthy taste, while the grated cheese provides a savory, 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 iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount liquid over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

If using previously frozen spinach, completely press out excess liquid.

Heat the olive oil in a pan over a moderate heat and cook the diced onion and garlic cloves until tender, about 4 minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until incorporated. If the dough appears too wet, incorporate some more crumbs.

By hand, mold the dough into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and put them on a tray lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and fill with enough fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to maintain the lentils immersed if needed.

Add the cracked wheat and proceed cooking until softened. Strain the mixture thoroughly and set aside in a container.

Warm half of the