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Leek Patties

Small crispy croquettes, typically called keftedes, are a beloved signature dish in Sephardic Jewish cooking. These particular leek patties offer a delicious fusion of savory minced beef with the subtle, mildly sweet flavour of leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks properly and trim off the root ends and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Stir completely using your palms then form a couple of spoonfuls into a croquette, flattening a little. Put on a plate and proceed for the rest of the ingredients.

Preheat cooking oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is hot, brown the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Take out the cooked fritters to a tray covered with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These spinach with cheese patties are a genuine treat. The crispy exterior reveals a smooth filling. The leafy spinach adds a bright, slightly natural flavor, while the cheese gives a deep, flavorful richness. Feel free to swap the dairy cheese with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to accompany

If using leafy greens, wash it thoroughly, removing any hard stems, and roughly chop it into large chunks. Place in a big pot with a small amount water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, completely remove extra water.

Warm the oil in a skillet over a medium flame and cook the onion and minced garlic until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until combined. If the dough seems too soft, add some additional crumbs.

Using your hands, shape the preparation into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a baking sheet lined with baking paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only tasty but also a extremely healthy bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the lentils in a pot and fill with ample fresh water. Boil over a medium heat for about 20 mins or until nearly done, adding more water to maintain the lentils immersed if needed.

Add the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a bowl.

Preheat a portion of the