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Leek Croquettes

Petite fried patties, typically referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These particular leek patties offer a delicious blend of savory beef with the subtle, mildly sweet taste of leeks, and they are absolutely irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green tops. Cut into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor well with pepper and salt. Combine thoroughly using your fingers then shape a couple of spoonfuls into a patty, flattening a slightly. Set on a plate and continue for the remaining of the ingredients.

Preheat oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, cook the croquettes in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Transfer the ready patties to a plate covered with kitchen paper and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine pleasure. The golden crust gives way to a creamy filling. The spinach adds a fresh, moderately natural flavor, while the cheese gives a rich, flavorful creaminess. It's possible to replace the cheesy element with steamed, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

For fresh spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of liquid over a medium heat. Once cooked, strain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Heat the cooking oil in a pan over a medium flame and cook the onion and minced garlic until softened, about four minutes. Take off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with seasoning. Stir thoroughly until incorporated. If the dough seems too soft, incorporate some additional breading.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and put them on a plate topped with wax paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a depth of about half an inch. Brown the fritters a handful for two to three minutes each side, flipping so they are golden completely, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only delicious but also a extremely nutritious appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and cover with plenty of cold water. Boil over a medium heat for about 20 mins or until nearly done, pouring more water to keep the lentils submerged if required.

Mix in the bulgur wheat and proceed cooking until softened. Strain the mixture well and reserve in a mixing bowl.

Preheat 50% of the