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Leek Patties

Petite pan-fried fritters, often known as keftedes, are a cherished delicacy in Sephardic cuisine. These particular leek fritters offer a delicious fusion of savory beef with the delicate, mildly sweet flavour of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the green leeks well and cut away the root ends and the majority of the green stalk. Slice in half longways then into 1.5-centimeter slices. Place in a large skillet and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Mix well using your palms then form a couple of tablespoonfuls into a ball, pressing a bit. Place on a tray and continue for the remaining of the preparation.

Warm cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the fritters in small groups until golden brown on all sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Take out the finished croquettes to a tray lined with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a true treat. The crunchy exterior gives way to a soft filling. The leafy spinach brings a fresh, moderately green note, while the cheese gives a deep, umami richness. You can substitute the cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to accompany

If using leafy greens, wash it thoroughly, discarding any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a little water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then press out any extra water and reserve.

If using defrosted spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breading and eggs in a large bowl and spice with pepper and salt. Mix well until blended. If the dough appears too soft, mix in some additional crumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and put them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a level of about 1cm. Brown the patties a small batch for two to three minutes each side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely healthy snack or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and submerge with enough water. Simmer over a medium heat for about twenty minutes or until partially softened, adding extra liquid to ensure the pulses immersed if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a container.

Warm a portion of the