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Leek Patties

Petite fried fritters, commonly called keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These particular leek croquettes present a delicious fusion of savory ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the leeks properly and remove the base and most of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Stir well using your hands then form a few tablespoonfuls into a croquette, pressing a little. Set on a platter and proceed for the rest of the ingredients.

Warm oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in small batches until crispy on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the ready patties to a tray covered with absorbent paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true pleasure. The golden exterior gives way to a smooth filling. The leafy spinach imparts a vibrant, slightly natural taste, while the cheese gives a rich, flavorful richness. You can substitute the dairy cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

For fresh spinach, rinse it well, getting rid of any tough stems, and cut into it into large chunks. Put in a big pot with a little water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then press out any extra water and set aside.

For previously frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Stir thoroughly until incorporated. If the preparation looks too loose, incorporate some extra breadcrumbs.

With your fingers, form the dough into oval shapes slightly larger than a nut but more compact than an chicken egg, and put them on a tray covered with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Cook the patties a handful for 2–3 minutes each side, turning so they are golden all over, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a highly healthy bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pan and fill with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, including extra liquid to keep the pulses covered if required.

Add the bulgur wheat and keep cooking until tender. Drain the lentils and burghul completely and set aside in a mixing bowl.

Warm 50% of the