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Leek Patties

Bite-sized pan-fried croquettes, typically known as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These leek croquettes offer a tasty combination of hearty beef with the delicate, mildly sweet taste of tender leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the leeks carefully and remove the base and the majority of the dark green parts. Chop into halves lengthways then into half-inch pieces. Put in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and spice liberally with seasoning. Combine thoroughly using your palms then shape a couple of scoops into a ball, flattening a little. Put on a platter and repeat for the remaining of the mixture.

Heat cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, cook the croquettes in batches until golden on all sides. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Take out the cooked patties to a dish lined with paper towel and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real pleasure. The crunchy outside gives way to a creamy interior. The leafy spinach adds a fresh, moderately natural taste, while the cheese gives a rich, savory creaminess. You can substitute the cheesy element with boiled, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to serve

For raw spinach, rinse it well, removing any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, completely squeeze out excess liquid.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Stir completely until blended. If the mixture seems too loose, mix in some additional breadcrumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a nut but more compact than an chicken egg, and place them on a plate topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a amount of about 1cm. Brown the fritters a small batch for two to three minutes each side, turning so they are golden brown completely, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully wholesome snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a saucepan and fill with enough fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, including extra liquid to maintain the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a mixing bowl.

Preheat 50% of the