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Leek Patties

Petite pan-fried patties, commonly called keftedes, are a treasured delicacy in Sephardic Jewish cooking. These wonderful leek croquettes deliver a delicious blend of rich beef with the gentle, sweetly mild essence of tender leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks carefully and remove the root ends and most of the green stalk. Cut into halves longways then into 1.5-centimeter rounds. Put in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season generously with salt and pepper. Stir completely using your hands then form a couple of scoops into a patty, shaping a slightly. Set on a platter and repeat for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the fritters in small groups until golden on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a plate topped with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a true treat. The crunchy exterior reveals a soft filling. The leafy spinach imparts a fresh, slightly natural taste, while the dairy offers a savory, umami richness. It's possible to replace the cheesy element with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it well, discarding any hard stems, and cut into it into sizable portions. Place in a deep pan with a little liquid over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then remove any excess liquid and set aside.

For thawed frozen spinach, carefully squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until tender, about a few minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Stir well until blended. If the mixture appears too soft, mix in some more crumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut but more compact than an large egg, and set them on a plate topped with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat oil to a amount of about 1cm. Brown the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden brown completely, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a saucepan and cover with ample cold water. Boil over a medium heat for about 20 minutes or until nearly done, including extra liquid to maintain the pulses immersed if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients well and put aside in a container.

Warm half of the