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Leek Patties

Small pan-fried fritters, often referred to as keftedes, are a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes present a flavorful fusion of hearty minced beef with the delicate, mildly sweet essence of leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and trim off the root ends and the majority of the green tops. Slice into halves along the length then into 1.5cm slices. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with salt and pepper. Combine well using your palms then shape a few tablespoonfuls into a patty, pressing a little. Put on a tray and proceed for the balance of the mixture.

Warm olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the croquettes in small groups until golden on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Transfer the ready fritters to a dish lined with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese croquettes are a genuine treat. The crunchy exterior gives way to a smooth center. The fresh spinach adds a fresh, somewhat earthy flavor, while the grated cheese offers a deep, flavorful creaminess. Feel free to swap the cheesy element with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it well, removing any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a little liquid over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and put aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium heat and saute the diced onion and garlic until tender, about four minutes. Take off the heat.

Place the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and season with seasoning. Mix well until combined. If the mixture appears too wet, add some additional breading.

Using your hands, shape the preparation into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and set them on a tray lined with baking paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes per side, turning so they are golden brown everywhere, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these fritters are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Add the lentils in a pan and submerge with enough fresh water. Cook over a moderate heat for about 20 mins or until nearly done, pouring more water to keep the pulses covered if required.

Add the cracked wheat and proceed cooking until tender. Drain the mixture thoroughly and set aside in a bowl.

Preheat a portion of the