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Leek Patties

Small fried croquettes, often known as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These leek patties present a delicious fusion of hearty beef with the subtle, mildly sweet flavour of leeks, making them truly irresistible.

Produces 12

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

Wash the green leeks well and remove the base and most of the dark green parts. Chop lengthwise longways then into half-inch rounds. Put in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season generously with salt and pepper. Combine completely using your hands then mold a several spoonfuls into a croquette, pressing a slightly. Set on a tray and continue for the remaining of the mixture.

Warm cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is hot, cook the croquettes in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Remove the ready croquettes to a tray lined with paper towel and let to cool.

Offer with fresh lemon.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The golden crust reveals a creamy interior. The fresh spinach adds a fresh, somewhat earthy note, while the dairy provides a deep, flavorful creaminess. You can substitute the dairy cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it thoroughly, discarding any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then press out any extra water and set aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until softened, about a few minutes. Take off the heat.

Combine the prepared spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir completely until combined. If the preparation appears too wet, incorporate some extra breadcrumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a nut but less bulky than an large egg, and put them on a baking sheet covered with wax paper. Cover and cool for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are crispy everywhere, then put on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these patties are not only delicious but also a extremely nutritious bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Place the lentils in a saucepan and cover with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the pulses covered if necessary.

Add the burghul and continue cooking until fully cooked. Drain the lentils and burghul well and put aside in a mixing bowl.

Warm 50% of the