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Leek Patties

Small pan-fried croquettes, typically referred to as keftedes, represent a beloved delicacy in Sephardic cuisine. These wonderful leek fritters present a flavorful combination of savory beef with the subtle, mildly sweet flavour of fresh leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the fresh leeks carefully and remove the base and most of the dark green parts. Cut in half longways then into 1.5cm slices. Place in a deep frying pan and submerge with water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with salt and pepper. Stir well using your hands then shape a few tablespoonfuls into a patty, pressing a little. Place on a plate and continue for the balance of the preparation.

Heat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the fritters in small batches until golden on both sides. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Take out the cooked patties to a tray covered with kitchen paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach patties are a genuine delight. The golden outside reveals a creamy interior. The fresh spinach brings a fresh, slightly green note, while the dairy provides a rich, umami creaminess. You can substitute the cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a small amount hot water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then press out any extra water and put aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Preheat the cooking oil in a skillet over a medium heat and fry the onion and garlic until softened, about four minutes. Remove from the heat.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the preparation looks too wet, mix in some extra crumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut but less bulky than an large egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, heat oil to a level of about half an inch. Fry the patties a small batch for a couple of minutes per side, rotating so they are golden completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully healthy snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Add the brown lentils in a pot and fill with plenty of cold water. Cook over a medium flame for about 20 minutes or until almost cooked, including additional water to ensure the lentils submerged if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a mixing bowl.

Heat a portion of the