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Leek Patties

Bite-sized pan-fried croquettes, often called keftedes, are a beloved speciality in Sephardic culinary traditions. These wonderful leek croquettes offer a flavorful combination of hearty minced beef with the delicate, mildly sweet taste of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks properly and cut away the base and the majority of the green tops. Slice lengthwise along the length then into half-inch pieces. Put in a large skillet and fill with water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and put in a big bowl with the beef, eggs, matzo meal, dill, parsley and paprika and season liberally with seasoning. Mix completely using your palms then shape a couple of scoops into a croquette, flattening a bit. Set on a tray and continue for the remaining of the preparation.

Warm oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, brown the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the finished fritters to a plate lined with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese fritters are a real delight. The golden crust gives way to a soft interior. The leafy spinach brings a bright, somewhat natural note, while the cheese provides a rich, savory richness. You can substitute the cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, wash it well, removing any hard stems, and cut into it into sizable portions. Place in a deep pan with a little liquid over a medium flame. Once wilted, strain in a colander for about 15 mins, then remove any extra water and set aside.

If using defrosted spinach, completely press out excess liquid.

Warm the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix thoroughly until blended. If the mixture seems too wet, add some more breadcrumbs.

By hand, mold the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a plate lined with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a amount of about half an inch. Brown the fritters a small batch for 2–3 minutes per side, rotating so they are crispy all over, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only delicious but also a extremely nutritious snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the lentils in a pot and fill with ample fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, including additional water to keep the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Heat half of the