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Leek Patties

Bite-sized fried fritters, typically called keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes offer a tasty blend of hearty minced beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks carefully and remove the base and most of the green tops. Slice lengthwise longways then into half-inch rounds. Transfer in a large skillet and fill with water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the leeks and put in a big bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and flavor generously with seasoning. Stir completely using your palms then shape a few tablespoonfuls into a ball, shaping a slightly. Place on a plate and continue for the rest of the mixture.

Heat oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, brown the fritters in batches until golden on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Take out the cooked patties to a dish covered with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a true pleasure. The golden outside gives way to a creamy interior. The leafy spinach brings a vibrant, slightly natural taste, while the dairy provides a deep, umami smoothness. Feel free to swap the dairy cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

For raw spinach, wash it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount hot water over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

When working with defrosted spinach, thoroughly remove extra water.

Warm the olive oil in a skillet over a medium flame and saute the diced onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Combine the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until blended. If the dough appears too loose, add some extra crumbs.

By hand, form the preparation into elongated patties slightly larger than a walnut but smaller than an chicken egg, and put them on a plate topped with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a amount of about 1cm. Cook the fritters a few at a time for a couple of minutes per side, rotating so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a highly healthy bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pot and cover with ample fresh water. Simmer over a medium heat for about 20 mins or until nearly done, adding more water to maintain the lentils immersed if required.

Add the cracked wheat and keep cooking until tender. Strain the lentils and burghul completely and set aside in a mixing bowl.

Heat a portion of the