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Leek Patties

Petite pan-fried patties, commonly called keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek fritters present a tasty blend of hearty beef with the subtle, sweetly mild essence of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and trim off the roots and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice well with salt and pepper. Combine well using your palms then form a several scoops into a patty, shaping a bit. Put on a tray and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is hot, brown the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Take out the cooked fritters to a plate covered with kitchen paper and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true delight. The crunchy crust opens up to a smooth interior. The fresh spinach adds a fresh, somewhat green taste, while the grated cheese provides a deep, savory smoothness. It's possible to replace the cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, clean it well, getting rid of any stalks, and cut into it into big pieces. Put in a deep pan with a little hot water over a medium flame. Once cooked, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, carefully press out excess liquid.

Warm the oil in a pan over a moderate heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Place the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine well until incorporated. If the dough seems too wet, incorporate some additional breadcrumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but smaller than an large egg, and set them on a plate topped with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a depth of about 1cm. Cook the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden completely, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

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

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pan and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until partially softened, pouring more water to ensure the pulses submerged if necessary.

Add the cracked wheat and continue cooking until tender. Drain the lentils and burghul well and put aside in a bowl.

Heat a portion of the