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Leek Patties

Petite pan-fried croquettes, commonly known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek fritters deliver a flavorful combination of hearty minced beef with the gentle, mildly sweet flavour of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks well and cut away the root ends and the bulk of the green tops. Slice lengthwise along the length then into half-inch pieces. Place in a deep frying pan and fill with water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season liberally with salt and pepper. Stir completely using your fingers then form a few scoops into a ball, shaping a slightly. Place on a platter and proceed for the rest of the ingredients.

Preheat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the patties in small batches until crispy on both sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Remove the cooked croquettes to a tray lined with kitchen paper and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine pleasure. The crispy outside opens up to a soft center. The leafy spinach brings a bright, somewhat natural taste, while the dairy offers a deep, umami creaminess. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

When using leafy greens, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Preheat the oil in a skillet over a medium flame and fry the diced onion and minced garlic until softened, about 4 minutes. Remove from the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and flavor with salt and pepper. Mix completely until incorporated. If the mixture appears too loose, incorporate some extra breading.

By hand, form the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a tray lined with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1cm. Fry the patties a few at a time for a couple of minutes on both sides, flipping so they are crispy completely, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully healthy bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a pan and submerge with enough cold water. Simmer over a moderate heat for about 20 mins or until partially softened, adding more water to keep the lentils immersed if needed.

Add the burghul and keep cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Heat half of the