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Leek Patties

Small crispy patties, often referred to as keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These leek patties present a tasty combination of rich minced beef with the delicate, mildly sweet essence of leeks, making them truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the root ends and most of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter slices. Put in a large skillet and submerge with water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and season well with seasoning. Mix completely using your fingers then mold a several spoonfuls into a patty, shaping a bit. Place on a platter and repeat for the rest of the ingredients.

Preheat oil in a pan to a depth of about 2cm over a medium flame. When the oil is ready, cook the fritters in small groups until crispy on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the finished patties to a tray topped with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a true delight. The golden crust opens up to a soft interior. The leafy spinach brings a bright, somewhat natural note, while the grated cheese offers a savory, flavorful creaminess. You can substitute the cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

For leafy greens, rinse it carefully, discarding any stalks, and cut into it into large chunks. Transfer in a big pot with a small amount hot water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then press out any remaining moisture and reserve.

For previously frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Take off the flame.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until blended. If the preparation seems too soft, incorporate some more breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a nut but more compact than an chicken egg, and put them on a tray covered with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a level of about half an inch. Cook the fritters a few at a time for a couple of minutes on both sides, rotating so they are crispy completely, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely wholesome bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Put the dry lentils in a pan and submerge with enough cold water. Cook over a moderate heat for about 20 mins or until almost cooked, adding additional water to maintain the pulses covered if needed.

Add the cracked wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and put aside in a container.

Warm a portion of the