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Leek Patties

Petite crispy croquettes, commonly referred to as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These particular leek croquettes present a delicious fusion of rich minced beef with the delicate, sweetly mild flavour of tender leeks, making them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks properly and remove the roots and most of the green tops. Cut into halves along the length then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season liberally with pepper and salt. Mix well using your hands then shape a several scoops into a patty, pressing a slightly. Set on a plate and proceed for the remaining of the preparation.

Heat olive oil in a skillet to a level of about 2cm over a medium flame. When the oil is ready, brown the patties in small batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the ready patties to a plate lined with kitchen paper and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a true pleasure. The crispy crust opens up to a soft center. The fresh spinach adds a vibrant, somewhat earthy taste, while the dairy offers a deep, savory creaminess. You can substitute the cheesy element with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a big pot with a little water over a moderate heat. Once softened, remove in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, completely remove excess liquid.

Preheat the oil in a frying pan over a medium flame and cook the chopped onion and garlic until tender, about 4 minutes. Take off the stove.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Stir thoroughly until blended. If the mixture appears too loose, incorporate some additional crumbs.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut but more compact than an egg, and place them on a baking sheet lined with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat oil to a amount of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, flipping so they are golden brown all over, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and fill with ample water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding more water to ensure the lentils immersed if needed.

Mix in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul well and put aside in a bowl.

Heat 50% of the