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Leek Patties

Small pan-fried patties, commonly called keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes offer a delicious combination of rich beef with the delicate, slightly sweet essence of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the fresh leeks well and trim off the roots and the bulk of the green tops. Cut in half lengthways then into 1.5cm slices. Put in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Stir thoroughly using your fingers then mold a few tablespoonfuls into a croquette, shaping a bit. Place on a tray and repeat for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, brown the fritters in small batches until crispy on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the cooked patties to a dish topped with paper towel and allow to drain.

Present with lemon slices.

Spinach Patties

These cheesy spinach patties are a real pleasure. The crispy outside reveals a soft center. The leafy spinach imparts a vibrant, somewhat green note, while the grated cheese offers a deep, flavorful creaminess. Feel free to swap the dairy cheese with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

When using fresh spinach, clean it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a little water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with defrosted spinach, thoroughly squeeze out extra water.

Warm the olive oil in a pan over a medium flame and saute the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Place the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the preparation seems too wet, add some extra breading.

Using your hands, shape the mixture into elongated patties a bit bigger than a walnut shell but more compact than an egg, and set them on a baking sheet lined with baking paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about 1 centimeter. Cook the fritters a small batch for a couple of minutes each side, flipping so they are golden all over, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only delicious but also a highly nutritious snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about twenty minutes or until nearly done, including more water to ensure the lentils covered if needed.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a container.

Warm 50% of the