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Leek Patties

Small crispy fritters, commonly called keftedes, are a cherished signature dish in Sephardic cooking. These leek fritters offer a delicious combination of hearty beef with the gentle, slightly sweet flavour of tender leeks, making them utterly crave-worthy.

Produces 12

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

Thoroughly wash the green leeks properly and cut away the roots and the majority of the green tops. Slice in half along the length then into half-inch pieces. Put in a deep pan and cover with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season well with pepper and salt. Mix thoroughly using your fingers then shape a couple of scoops into a croquette, flattening a bit. Place on a tray and repeat for the balance of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the patties in small batches until crispy on each side. (Do not fill the skillet as this lowers the heat of the oil.) Remove the ready patties to a dish topped with kitchen paper and allow to cool.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese patties are a real delight. The golden outside reveals a creamy interior. The fresh spinach adds a fresh, moderately green taste, while the dairy offers a deep, savory creaminess. Feel free to swap the dairy cheese with cooked, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, rinse it well, removing any hard stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little water over a moderate heat. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

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

Heat the oil in a skillet over a medium heat and fry the diced onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until incorporated. If the preparation appears too loose, add some additional breadcrumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a plate lined with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these fritters are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and cover with plenty of cold water. Simmer over a medium flame for about 20 minutes or until nearly done, including additional water to maintain the legumes covered if necessary.

Stir in the burghul and keep cooking until tender. Remove the water from the lentils and burghul completely and reserve in a bowl.

Preheat a portion of the