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Leek Patties

Small crispy croquettes, commonly referred to as keftedes, are a treasured signature dish in Sephardic cooking. These wonderful leek patties offer a flavorful fusion of savory beef with the gentle, mildly sweet flavour of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and remove the root ends and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch slices. Place in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, dill, parsley and spice and flavor liberally with seasoning. Stir completely using your hands then mold a several scoops into a patty, flattening a bit. Put on a tray and repeat for the balance of the ingredients.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is hot, fry the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the cooked fritters to a tray lined with paper towel and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese patties are a genuine delight. The crispy outside gives way to a creamy interior. The fresh spinach adds a vibrant, slightly green taste, while the dairy gives a savory, umami richness. Feel free to swap the cheesy element with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount hot water over a moderate heat. Once cooked, remove in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

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

Warm the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until tender, about a few minutes. Take off the heat.

Place the wilted spinach, fried onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the dough looks too wet, mix in some more breading.

By hand, form the dough into elongated patties somewhat larger than a walnut but less bulky than an egg, and set them on a plate topped with wax paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a level of about 1cm. Brown the patties a small batch for 2–3 minutes per side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a extremely wholesome snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and submerge with ample water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring more water to keep the legumes immersed if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and put aside in a container.

Preheat 50% of the