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Leek Patties

Petite crispy patties, typically known as keftedes, are a treasured delicacy in Sephardic culinary traditions. These particular leek fritters deliver a delicious fusion of savory minced beef with the gentle, sweetly mild taste of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Wash the green leeks carefully and trim off the root ends and the majority of the green stalk. Slice into halves longways then into 1.5cm pieces. Place in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor well with seasoning. Combine completely using your fingers then mold a couple of tablespoonfuls into a patty, shaping a bit. Place on a platter and continue for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the oil is hot, brown the croquettes in small groups until golden brown on both sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Transfer the ready patties to a plate topped with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a real delight. The crispy exterior opens up to a smooth filling. The fresh spinach imparts a fresh, moderately earthy flavor, while the dairy provides a savory, umami richness. Feel free to swap the dairy cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to serve

For fresh spinach, clean it thoroughly, removing any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of water over a moderate heat. Once softened, drain in a colander for about 15 mins, then press out any remaining moisture and put aside.

For previously frozen spinach, carefully press out excess liquid.

Heat the cooking oil in a pan over a moderate heat and fry the chopped onion and garlic until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until blended. If the preparation appears too wet, add some additional crumbs.

Using your hands, shape the preparation into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and place them on a plate lined with baking paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a level of about 1cm. Fry the croquettes a small batch for 2–3 minutes per side, rotating so they are golden all over, then transfer on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and cover with ample fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to maintain the lentils covered if required.

Mix in the burghul and continue cooking until tender. Remove the water from the mixture completely and set aside in a bowl.

Preheat a portion of the