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Leek Patties

Small fried croquettes, typically referred to as keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These particular leek patties offer a flavorful combination of savory minced beef with the gentle, sweetly mild essence of leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Wash the leeks well and trim off the roots and most of the dark green parts. Slice into halves along the length then into half-inch rounds. Transfer in a deep pan and fill with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Mix well using your hands then form a few spoonfuls into a croquette, pressing a bit. Place on a plate and proceed for the balance of the ingredients.

Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is hot, brown the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Transfer the finished fritters to a tray topped with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The golden outside opens up to a soft interior. The fresh spinach adds a fresh, slightly earthy flavor, while the dairy offers a savory, flavorful richness. It's possible to replace the dairy cheese with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then remove any extra water and put aside.

For defrosted spinach, completely press out unwanted moisture.

Heat the cooking oil in a pan over a medium heat and saute the onion and garlic until tender, about a few minutes. Take off the heat.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Mix well until combined. If the mixture appears too wet, add some extra breading.

With your fingers, mold the mixture into elongated patties somewhat larger than a walnut but less bulky than an large egg, and put them on a tray lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a depth of about 1 centimeter. Cook the fritters a handful for two to three minutes on both sides, flipping so they are crispy everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only tasty but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Add the lentils in a saucepan and fill with plenty of water. Boil over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to ensure the lentils immersed if needed.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the mixture thoroughly and put aside in a bowl.

Heat half of the