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Leek Patties

Petite pan-fried croquettes, typically called keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These leek patties deliver a flavorful blend of rich ground beef with the subtle, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the green leeks properly and cut away the roots and the bulk of the green tops. Chop in half along the length then into 1.5cm rounds. Place in a deep pan and fill with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Stir thoroughly using your hands then mold a few tablespoonfuls into a patty, flattening a bit. Put on a plate and continue for the remaining of the preparation.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the oil is ready, cook the croquettes in small batches until golden on both sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Take out the finished patties to a plate lined with absorbent paper and allow to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a genuine delight. The crispy outside opens up to a creamy center. The fresh spinach adds a fresh, moderately earthy flavor, while the grated cheese gives a savory, umami richness. It's possible to replace the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

For raw spinach, clean it well, discarding any stalks, and cut into it into big pieces. Put in a big pot with a little water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then press out any extra water and set aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

Heat the oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until translucent, about four minutes. Take off the stove.

Combine the wilted spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until blended. If the dough seems too wet, add some additional crumbs.

By hand, form the dough into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate lined with parchment paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, warm olive oil to a level of about 1 centimeter. Cook the fritters a few at a time for two to three minutes per side, flipping so they are crispy completely, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these patties are not only delicious but also a highly healthy appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pot and submerge with plenty of water. Boil over a medium heat for about twenty minutes or until nearly done, pouring more water to keep the lentils immersed if required.

Add the bulgur wheat and keep cooking until softened. Drain the ingredients well and put aside in a bowl.

Heat a portion of the