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Leek Patties

Bite-sized crispy croquettes, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish cuisine. These wonderful leek patties present a tasty fusion of hearty beef with the delicate, slightly sweet essence of tender leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the green leeks well and trim off the roots and most of the green stalk. Chop in half longways then into half-inch rounds. Transfer in a large skillet and submerge with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Drain the leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season liberally with salt and pepper. Mix well using your hands then shape a several scoops into a patty, shaping a little. Set on a platter and continue for the rest of the preparation.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is ready, fry the croquettes in batches until golden on all sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Transfer the ready croquettes to a tray topped with paper towel and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine delight. The crispy crust gives way to a creamy center. The spinach imparts a vibrant, slightly green taste, while the grated cheese gives a savory, flavorful creaminess. It's possible to replace the cheese with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then press out any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

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

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a large bowl and spice with seasoning. Combine well until blended. If the preparation seems too wet, mix in some extra breading.

With your fingers, shape the dough into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and put them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a amount of about 1 centimeter. Brown the fritters a handful for two to three minutes per side, rotating so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a extremely wholesome bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and cover with enough water. Boil over a medium flame for about 20 mins or until nearly done, adding more water to ensure the pulses covered if required.

Add the cracked wheat and proceed cooking until softened. Drain the ingredients well and set aside in a container.

Heat 50% of the