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Leek Patties

Petite crispy croquettes, typically called keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a tasty combination of savory minced beef with the gentle, mildly sweet taste of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the leeks properly and cut away the roots and the bulk of the green tops. Cut in half along the length then into 1.5-centimeter rounds. Place in a deep pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and season well with seasoning. Mix well using your hands then mold a several tablespoonfuls into a patty, flattening a slightly. Place on a plate and proceed for the rest of the mixture.

Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is ready, brown the croquettes in batches until golden brown on each side. (Do not fill the pan as this lowers the heat of the cooking oil.) Transfer the cooked fritters to a dish topped with paper towel and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a true pleasure. The crunchy exterior opens up to a smooth center. The leafy spinach brings a fresh, slightly earthy taste, while the dairy provides a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For raw spinach, wash it well, removing any hard stems, and roughly chop it into big pieces. Place in a big pot with a small amount liquid over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a pan over a medium flame and saute the chopped onion and minced garlic until softened, about 4 minutes. Take off the flame.

Place the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Stir completely until blended. If the preparation looks too wet, mix in some additional crumbs.

Using your hands, mold the dough into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Brown the patties a few at a time for a couple of minutes each side, rotating so they are golden all over, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a pot and cover with plenty of fresh water. Cook over a medium flame for about twenty minutes or until partially softened, adding additional water to maintain the lentils immersed if required.

Stir in the burghul and continue cooking until tender. Drain the mixture well and put aside in a mixing bowl.

Heat a portion of the