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Leek Patties

Petite pan-fried croquettes, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These leek patties present a tasty combination of rich minced beef with the delicate, sweetly mild taste of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and trim off the roots and the majority of the green stalk. Chop lengthwise longways then into 1.5-centimeter pieces. Put in a large skillet and submerge with cold water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice well with seasoning. Mix well using your hands then shape a couple of spoonfuls into a patty, pressing a little. Place on a platter and continue for the remaining of the preparation.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is hot, brown the fritters in small groups until golden brown on all sides. (Do not fill the frying pan as this drops the heat of the oil.) Remove the finished fritters to a plate covered with paper towel and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a true delight. The crunchy crust reveals a soft center. The leafy spinach imparts a vibrant, somewhat earthy taste, while the dairy provides a savory, umami creaminess. It's possible to replace the cheesy element with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to accompany

When using raw spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until softened, about four minutes. Take off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and eggs in a container and season with salt and pepper. Stir well until blended. If the preparation looks too loose, mix in some additional breadcrumbs.

By hand, shape the mixture into oval croquettes slightly larger than a nut but more compact than an egg, and set them on a plate topped with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a depth of about 1cm. Fry the patties a few at a time for a couple of minutes each side, rotating so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only delicious but also a highly wholesome snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and fill with ample fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding more water to ensure the lentils covered if required.

Add the bulgur wheat and continue cooking until fully cooked. Strain the mixture completely and reserve in a bowl.

Heat a portion of the