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Leek Patties

Small fried croquettes, typically called keftedes, represent a beloved speciality in Sephardic cooking. These leek fritters offer a flavorful fusion of savory ground beef with the gentle, sweetly mild essence of tender leeks, rendering them truly irresistible.

Produces 12

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

Thoroughly wash the fresh leeks well and remove the roots and the bulk of the green tops. Cut into halves longways then into half-inch pieces. Place in a large skillet and fill with water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Mix well using your fingers then shape a few scoops into a patty, shaping a bit. Put on a plate and continue for the balance of the mixture.

Warm oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is hot, brown the patties in small batches until golden on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the finished croquettes to a dish covered with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine treat. The golden outside reveals a soft interior. The spinach adds a fresh, moderately earthy taste, while the cheese offers a savory, flavorful creaminess. It's possible to replace the cheesy element with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with defrosted spinach, carefully remove excess liquid.

Warm the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Stir well until blended. If the preparation appears too loose, mix in some additional breading.

By hand, form the dough into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat cooking oil to a depth of about 1cm. Fry the fritters a few at a time for a couple of minutes per side, rotating so they are golden everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a saucepan and fill with plenty of water. Simmer over a medium flame for about twenty minutes or until nearly done, including extra liquid to ensure the lentils immersed if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Remove the water from the ingredients well and put aside in a bowl.

Warm half of the