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Leek Patties

Small crispy fritters, commonly referred to as keftedes, stand as a beloved speciality in Sephardic cooking. These particular leek fritters deliver a tasty fusion of rich ground beef with the gentle, mildly sweet flavour of leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks well and cut away the roots and most of the green tops. Slice into halves lengthways then into half-inch rounds. Transfer in a deep frying pan and fill with water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Stir well using your palms then shape a several spoonfuls into a patty, shaping a bit. Place on a platter and continue for the rest of the preparation.

Warm olive oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is hot, cook the croquettes in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the finished croquettes to a tray covered with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real delight. The crunchy outside gives way to a smooth center. The spinach imparts a fresh, slightly natural note, while the grated cheese offers a deep, savory smoothness. You can substitute the cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

When using raw spinach, wash it well, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a little hot water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, completely squeeze out extra water.

Preheat the olive oil in a pan over a medium heat and fry the chopped onion and garlic until softened, about 4 minutes. Remove from the heat.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the dough looks too loose, incorporate some additional breadcrumbs.

By hand, mold the dough into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and set them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Cook the croquettes a small batch for two to three minutes each side, rotating so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only tasty but also a wonderfully healthy bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and cover with plenty of cold water. Cook over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to keep the legumes covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Strain the ingredients well and set aside in a container.

Preheat half of the