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Leek Patties

Petite fried fritters, often called keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These particular leek patties present a delicious combination of rich minced beef with the delicate, sweetly mild taste of leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks well and trim off the roots and the bulk of the green stalk. Chop into halves longways then into half-inch slices. Place in a deep pan and cover with cold water, then heat over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Mix completely using your fingers then form a several tablespoonfuls into a ball, pressing a little. Put on a plate and proceed for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the croquettes in batches until crispy on each side. (Do not fill the pan as this drops the temperature of the oil.) Take out the cooked fritters to a plate topped with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crunchy outside reveals a smooth filling. The fresh spinach imparts a vibrant, somewhat earthy note, while the dairy gives a savory, umami richness. Feel free to swap the dairy cheese with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, getting rid of any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a small amount hot water over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

When working with defrosted spinach, thoroughly press out excess liquid.

Preheat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a container and spice with salt and pepper. Stir well until combined. If the preparation looks too wet, add some extra breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a level of about half an inch. Cook the croquettes a handful for 2–3 minutes each side, rotating so they are crispy all over, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a extremely nutritious snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, adding more water to maintain the lentils submerged if required.

Add the cracked wheat and keep cooking until tender. Drain the mixture well and set aside in a container.

Preheat half of the