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Leek Patties

Petite crispy fritters, typically referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These particular leek fritters deliver a delicious blend of rich ground beef with the delicate, slightly sweet flavour of leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks properly and cut away the roots and the bulk of the green tops. Chop into halves lengthways then into 1.5cm rounds. Place in a deep pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Mix well using your palms then form a few tablespoonfuls into a patty, shaping a slightly. Place 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 ready, fry the patties in batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the finished fritters to a plate covered with paper towel and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The crunchy crust gives way to a soft filling. The spinach adds a fresh, somewhat earthy note, while the dairy provides a rich, flavorful richness. You can substitute the cheesy element with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For fresh spinach, clean it well, removing any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a little water over a medium heat. Once softened, drain in a sieve for about 15 mins, then remove any extra water and set aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Warm the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic until softened, about four minutes. Take off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until combined. If the mixture seems too wet, incorporate some more breadcrumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, flipping so they are golden brown completely, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only delicious but also a wonderfully nutritious bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

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

Mix in the burghul and continue cooking until tender. Strain the mixture completely and set aside in a container.

Heat a portion of the