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Leek Patties

Bite-sized crispy patties, commonly known as keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These particular leek fritters present a delicious combination of savory ground beef with the gentle, mildly sweet taste of leeks, making them utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks properly and cut away the root ends and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until softened.

Strain the softened leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Mix completely using your fingers then form a several spoonfuls into a croquette, shaping a little. Place on a plate and proceed for the remaining of the ingredients.

Warm oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is sizzling, cook the patties in small groups until crispy on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the cooked fritters to a tray topped with paper towel and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine treat. The golden crust gives way to a creamy interior. The spinach adds a fresh, slightly green note, while the grated cheese gives a savory, umami creaminess. It's possible to replace the cheesy element with steamed, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

When using fresh spinach, clean it thoroughly, removing any stalks, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

For thawed frozen spinach, carefully remove extra water.

Heat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about four minutes. Take off the flame.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir completely until combined. If the dough looks too loose, mix in some more breadcrumbs.

Using your hands, shape the preparation into elongated patties a bit bigger than a nut but smaller than an egg, and place them on a plate lined with baking paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1cm. Brown the croquettes a small batch for a couple of minutes each side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a highly healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and fill with ample cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding more water to keep the legumes covered if needed.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul completely and set aside in a container.

Warm 50% of the