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Leek Patties

Petite pan-fried patties, typically called keftedes, are a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek fritters offer a tasty fusion of hearty minced beef with the gentle, slightly sweet taste of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and cut away the roots and most of the green stalk. Cut lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and fill with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Stir thoroughly using your hands then form a several spoonfuls into a ball, flattening a little. Put on a platter and repeat for the rest of the mixture.

Warm cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is hot, brown the fritters in small groups until golden brown on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the finished patties to a tray lined with kitchen paper and let to cool.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a true treat. The crunchy exterior reveals a creamy interior. The spinach brings a fresh, somewhat natural note, while the grated cheese gives a savory, savory smoothness. It's possible to replace the cheese with boiled, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it carefully, removing any tough stems, and cut into it into big pieces. Transfer in a deep pan with a small amount water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

For defrosted spinach, completely squeeze out excess liquid.

Heat the oil in a frying pan over a medium heat and cook the diced onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the preparation seems too soft, add some more crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a nut but smaller than an large egg, and put them on a tray covered with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a depth of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a extremely nutritious snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a pan and submerge with plenty of fresh water. Cook over a medium heat for about 20 mins or until nearly done, pouring additional water to keep the legumes submerged if required.

Mix in the burghul and continue cooking until fully cooked. Drain the mixture completely and reserve in a bowl.

Preheat 50% of the