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Leek Patties

Small pan-fried croquettes, commonly known as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These leek patties present a flavorful fusion of rich minced beef with the gentle, sweetly mild taste of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the leeks properly and cut away the roots and most of the green tops. Slice into halves lengthways then into half-inch pieces. Put in a deep pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and paprika and spice generously with seasoning. Mix completely using your palms then shape a few spoonfuls into a ball, shaping a slightly. Put on a platter and continue for the remaining of the ingredients.

Warm oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, cook the patties in small groups until crispy on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the ready croquettes to a dish covered with paper towel and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine pleasure. The crunchy outside opens up to a creamy interior. The fresh spinach imparts a fresh, slightly earthy taste, while the grated cheese offers a savory, umami creaminess. It's possible to replace the dairy cheese with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium flame. Once softened, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

When working with defrosted spinach, completely squeeze out excess liquid.

Preheat the olive oil in a skillet over a moderate heat and fry the diced onion and minced garlic until tender, about a few minutes. Remove from the heat.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Mix well until incorporated. If the dough seems too wet, incorporate some more breading.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a tray covered with baking paper. Cover and cool for at least one hour.

In a big skillet over medium flame, heat olive oil to a amount of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes each side, turning so they are crispy all over, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these patties are not only tasty but also a highly nutritious snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and fill with ample water. Simmer over a moderate heat for about 20 minutes or until nearly done, including more water to maintain the legumes immersed if necessary.

Mix in the burghul and keep cooking until tender. Drain the ingredients well and set aside in a mixing bowl.

Heat a portion of the