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Leek Patties

Petite pan-fried patties, commonly known as keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These leek croquettes present a flavorful blend of hearty ground beef with the gentle, slightly sweet essence of tender leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks well and cut away the root ends and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Transfer in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and season generously with salt and pepper. Combine thoroughly using your palms then mold a couple of scoops into a ball, shaping a little. Put on a platter and repeat for the rest of the preparation.

Warm cooking oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, brown the patties in small batches until golden on both sides. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Take out the cooked croquettes to a tray topped with kitchen paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a true pleasure. The crispy exterior reveals a soft filling. The leafy spinach adds a vibrant, slightly green note, while the dairy provides a rich, flavorful smoothness. It's possible to replace the dairy cheese with steamed, pureed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, rinse it well, removing any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of hot water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then press out any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a skillet over a medium flame and fry the onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Mix thoroughly until incorporated. If the dough seems too wet, incorporate some extra breadcrumbs.

By hand, mold the dough into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a depth of about half an inch. Brown the fritters a few at a time for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly nutritious bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and fill with ample fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the pulses immersed if required.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a container.

Warm a portion of the