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Leek Patties

Bite-sized pan-fried patties, often called keftedes, stand as a cherished speciality in Sephardic culinary traditions. These wonderful leek croquettes deliver a flavorful fusion of rich ground beef with the subtle, mildly sweet essence of fresh leeks, rendering them absolutely addictive.

Makes 12

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

Clean the fresh leeks well and trim off the base and the majority of the dark green parts. Slice in half along the length then into half-inch slices. Place in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor well with seasoning. Stir thoroughly using your palms then mold a several scoops into a patty, pressing a slightly. Set on a tray and continue for the rest of the mixture.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is hot, fry the croquettes in small groups until golden brown on both sides. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Transfer the cooked patties to a dish topped with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a true delight. The golden exterior opens up to a creamy filling. The leafy spinach imparts a vibrant, moderately green flavor, while the dairy offers a savory, savory creaminess. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of hot water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a pan over a medium heat and fry the chopped onion and minced garlic until translucent, about four minutes. Take off the heat.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the mixture appears too wet, add some additional breading.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and place them on a baking sheet covered with baking paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a amount of about 1cm. Cook the fritters a small batch for a couple of minutes each side, rotating so they are crispy all over, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only delicious but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pan and submerge with enough cold water. Boil over a medium flame for about 20 mins or until partially softened, adding additional water to maintain the lentils submerged if needed.

Stir in the cracked wheat and keep cooking until tender. Drain the mixture thoroughly and set aside in a container.

Heat 50% of the