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Leek Patties

Bite-sized pan-fried fritters, often referred to as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a tasty combination of savory beef with the subtle, slightly sweet flavour of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the green leeks well and trim off the base and the majority of the green tops. Cut in half longways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your fingers then mold a couple of spoonfuls into a patty, flattening a bit. Place on a platter and continue for the balance of the mixture.

Warm cooking oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the fritters in small batches until golden on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the cooked croquettes to a tray topped with absorbent paper and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a real treat. The golden exterior reveals a creamy center. The fresh spinach brings a vibrant, moderately natural flavor, while the dairy gives a savory, umami creaminess. You can substitute the cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a bit of liquid over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, carefully remove extra water.

Preheat the oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a container and season with seasoning. Mix well until incorporated. If the preparation looks too soft, incorporate some additional breading.

With your fingers, mold the preparation into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a tray covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a amount of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes per side, turning so they are golden completely, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a pot and cover with ample fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding extra liquid to keep the legumes submerged if needed.

Add the cracked wheat and keep cooking until softened. Remove the water from the ingredients well and reserve in a container.

Heat a portion of the