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Leek Patties

Small crispy croquettes, often known as keftedes, are a treasured signature dish in Sephardic culinary traditions. These wonderful leek fritters offer a tasty fusion of savory ground beef with the delicate, slightly sweet essence of leeks, making them truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the base and most of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and submerge with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Drain the leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice generously with seasoning. Stir well using your fingers then shape a few scoops into a patty, flattening a little. Put on a platter and repeat for the remaining of the mixture.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is hot, fry the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Remove the ready patties to a dish topped with paper towel and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a true treat. The crunchy outside gives way to a soft filling. The spinach adds a vibrant, slightly earthy flavor, while the cheese offers a rich, savory creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

For fresh spinach, rinse it well, discarding any hard stems, and roughly chop it into sizable portions. Place in a big pot with a little liquid over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then remove any remaining moisture and set aside.

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

Heat the cooking oil in a frying pan over a moderate heat and fry the onion and minced garlic until tender, about a few minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine completely until incorporated. If the preparation seems too loose, mix in some extra breading.

Using your hands, form the dough into elongated patties a bit bigger than a walnut but more compact than an egg, and put them on a tray topped with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Fry the fritters a handful for a couple of minutes per side, flipping so they are golden completely, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully healthy snack or meal.

Yields 12

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

Place the dry lentils in a pot and fill with ample water. Cook over a moderate heat for about twenty minutes or until partially softened, including additional water to maintain the pulses immersed if required.

Add the burghul and keep cooking until softened. Strain the lentils and burghul well and reserve in a bowl.

Heat 50% of the