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Leek Patties

Small crispy fritters, typically called keftedes, represent a cherished delicacy in Sephardic culinary traditions. These particular leek fritters deliver a tasty fusion of hearty minced beef with the gentle, mildly sweet flavour of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the fresh leeks well and trim off the roots and the bulk of the green stalk. Chop into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until tender.

Drain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor liberally with salt and pepper. Mix completely using your hands then mold a couple of tablespoonfuls into a croquette, shaping a bit. Place on a plate and repeat for the balance of the ingredients.

Preheat olive oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, cook the patties in batches until crispy on each side. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the ready croquettes to a dish topped with kitchen paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These spinach with cheese patties are a genuine pleasure. The crunchy outside gives way to a soft center. The spinach imparts a vibrant, moderately green note, while the dairy gives a deep, umami smoothness. Feel free to swap the dairy cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to serve

If using raw spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a bit of liquid over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

If using previously frozen spinach, carefully press out excess liquid.

Warm the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic until translucent, about four minutes. Remove from the flame.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Stir completely until combined. If the dough appears too wet, mix in some extra breadcrumbs.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut but less bulky than an egg, and put them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, preheat oil to a depth of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes per side, rotating so they are golden brown completely, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a highly wholesome bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Place the lentils in a pot and cover with enough water. Cook over a medium heat for about 20 minutes or until partially softened, pouring more water to ensure the lentils submerged if required.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat 50% of the