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Leek Patties

Petite fried patties, often known as keftedes, stand as a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a flavorful fusion of savory minced beef with the gentle, sweetly mild essence of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the green leeks well and cut away the base and most of the green stalk. Cut in half longways then into half-inch pieces. Place in a deep pan and cover with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice well with pepper and salt. Stir well using your fingers then shape a several tablespoonfuls into a croquette, pressing a little. Put on a platter and repeat for the balance of the ingredients.

Heat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, fry the patties in batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Take out the finished patties to a plate topped with absorbent paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a real treat. The crunchy exterior gives way to a creamy center. The spinach imparts a bright, slightly earthy taste, while the dairy offers a savory, umami smoothness. It's possible to replace the cheese with cooked, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Put in a big pot with a small amount hot water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, carefully remove extra water.

Preheat the oil in a skillet over a moderate heat and cook the onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Mix completely until blended. If the mixture appears too wet, incorporate some additional crumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut but smaller than an large egg, and place them on a plate covered with baking paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes per side, rotating so they are golden completely, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a highly nutritious bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Add the lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to maintain the lentils immersed if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Strain the mixture thoroughly and put aside in a bowl.

Warm 50% of the