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Leek Patties

Petite pan-fried croquettes, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes present a tasty fusion of rich ground beef with the delicate, mildly sweet flavour of tender leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks properly and cut away the roots and the majority of the dark green parts. Chop in half along the length then into half-inch slices. Put in a deep pan and fill with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and season generously with seasoning. Stir completely using your palms then mold a several tablespoonfuls into a patty, pressing a bit. Place on a platter and repeat for the rest of the preparation.

Warm cooking oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, brown the fritters in small groups until golden on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Remove the cooked croquettes to a plate lined with kitchen paper and let to rest.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a real pleasure. The crunchy outside gives way to a smooth interior. The fresh spinach adds a fresh, moderately natural note, while the cheese gives a deep, umami smoothness. Feel free to swap the cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

For fresh spinach, clean it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until translucent, about a few minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Stir well until blended. If the dough appears too soft, add some more breadcrumbs.

Using your hands, form the mixture into oval shapes slightly larger than a walnut but smaller than an chicken egg, and set them on a tray topped with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Cook the croquettes a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully wholesome snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pot and submerge with ample water. Cook over a moderate heat for about twenty minutes or until partially softened, adding additional water to keep the lentils submerged if necessary.

Stir in the burghul and continue cooking until tender. Strain the ingredients thoroughly and reserve in a container.

Heat a portion of the