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Leek Patties

Petite crispy croquettes, often known as keftedes, are a beloved speciality in Sephardic Jewish cooking. These leek patties offer a delicious combination of savory ground beef with the subtle, sweetly mild essence of tender leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and trim off the roots and the bulk of the green stalk. Chop lengthwise along the length then into half-inch rounds. Transfer in a deep pan and submerge with water, then heat over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Combine well using your hands then mold a couple of scoops into a croquette, pressing a bit. Set on a plate and repeat for the balance of the ingredients.

Heat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Remove the finished croquettes to a plate lined with paper towel and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true pleasure. The crunchy crust gives way to a creamy center. The spinach brings a bright, somewhat green flavor, while the grated cheese provides a deep, flavorful smoothness. Feel free to swap the dairy cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to serve

When using leafy greens, clean it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Place in a deep pan with a bit of water over a medium heat. Once softened, drain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, carefully press out extra water.

Warm the olive oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until combined. If the dough looks too loose, incorporate some more breadcrumbs.

By hand, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and put them on a baking sheet covered with parchment paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1cm. Cook the fritters a handful for a couple of minutes on both sides, flipping so they are golden completely, then transfer on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

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

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and fill with enough water. Cook over a medium flame for about 20 mins or until nearly done, including extra liquid to maintain the legumes submerged if necessary.

Add the burghul and proceed cooking until fully cooked. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat a portion of the