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Leek Patties

Bite-sized pan-fried croquettes, often known as keftedes, are a treasured signature dish in Sephardic cooking. These particular leek fritters deliver a tasty fusion of hearty minced beef with the subtle, mildly sweet flavour of leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks well and trim off the roots and most of the green tops. Chop lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Strain the leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix completely using your fingers then shape a few tablespoonfuls into a patty, shaping a bit. Put on a tray and proceed for the balance of the mixture.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the fritters in small batches until crispy on both sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Remove the finished fritters to a tray covered with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real delight. The crunchy exterior reveals a creamy center. The fresh spinach brings a fresh, slightly natural note, while the dairy offers a savory, flavorful creaminess. It's possible to replace the cheesy element with steamed, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

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

Preheat the olive oil in a pan over a moderate heat and cook the chopped onion and garlic until softened, about four minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until combined. If the preparation looks too loose, mix in some extra crumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and put them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, heat oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a highly nutritious snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pot and fill with ample cold water. Cook over a medium heat for about 20 minutes or until almost cooked, including extra liquid to ensure the legumes submerged if required.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the mixture well and reserve in a container.

Warm 50% of the