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Leek Patties

Bite-sized pan-fried fritters, commonly called keftedes, are a beloved signature dish in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful fusion of rich ground beef with the delicate, sweetly mild taste of fresh leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and trim off the root ends and most of the green tops. Slice lengthwise longways then into 1.5-centimeter pieces. Put in a deep pan and cover with water, then heat over a medium flame for about twenty minutes or until tender.

Drain the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice generously with salt and pepper. Combine completely using your fingers then form a couple of scoops into a patty, flattening a slightly. Place on a plate and continue for the balance of the preparation.

Preheat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is hot, cook the patties in small groups until golden brown on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the cooked fritters to a dish topped with kitchen paper and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a true pleasure. The golden outside opens up to a smooth filling. The leafy spinach imparts a vibrant, somewhat natural flavor, while the cheese offers a rich, flavorful richness. You can substitute the cheesy element with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Put in a big pot with a small amount water over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, carefully press out extra water.

Heat the cooking oil in a pan over a moderate heat and cook the onion and minced garlic until softened, about four minutes. Take off the heat.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Mix well until incorporated. If the preparation seems too wet, mix in some extra crumbs.

By hand, shape the dough into elongated patties slightly larger than a walnut but smaller than an large egg, and place them on a tray lined with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a pot and submerge with ample fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding more water to maintain the lentils submerged if required.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and set aside in a bowl.

Heat a portion of the