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Leek Patties

Petite crispy fritters, often referred to as keftedes, are a cherished signature dish in Sephardic culinary traditions. These wonderful leek croquettes deliver a delicious combination of hearty beef with the subtle, mildly sweet flavour of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and cut away the root ends and the bulk of the green stalk. Slice into halves along the length then into half-inch rounds. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Mix completely using your fingers then shape a few scoops into a patty, pressing a bit. Set on a tray and continue for the balance of the ingredients.

Warm oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Transfer the cooked patties to a dish lined with paper towel and permit to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a genuine pleasure. The crunchy crust reveals a creamy interior. The spinach brings a vibrant, moderately earthy taste, while the dairy gives a rich, savory smoothness. You can substitute the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, clean it well, discarding any hard stems, and cut into it into large chunks. Put in a big pot with a bit of water over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then press out any excess liquid and put aside.

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

Preheat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until translucent, about four minutes. Take off the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until incorporated. If the preparation looks too loose, incorporate some more breadcrumbs.

Using your hands, shape the mixture into oval croquettes slightly larger than a nut but more compact than an egg, and set them on a baking sheet topped with wax paper. Cover and cool for at least one hour.

In a big skillet over medium heat, heat olive oil to a depth of about half an inch. Fry the fritters a small batch for 2–3 minutes per side, rotating so they are golden completely, then put on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these patties are not only tasty but also a extremely nutritious bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and cover with enough water. Boil over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the pulses covered if needed.

Stir in the cracked wheat and keep cooking until tender. Drain the mixture completely and put aside in a container.

Warm a portion of the