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Leek Patties

Bite-sized crispy patties, often called keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These particular leek patties present a tasty combination of hearty ground beef with the delicate, sweetly mild essence of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the leeks well and trim off the base and the bulk of the dark green parts. Cut into halves along the length then into half-inch slices. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and flavor generously with salt and pepper. Stir completely using your palms then mold a few tablespoonfuls into a ball, flattening a slightly. Put on a plate and proceed for the rest of the mixture.

Warm cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the patties in small batches until golden on each side. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Take out the finished fritters to a tray covered with absorbent paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine treat. The golden exterior reveals a creamy interior. The leafy spinach brings a bright, moderately green flavor, while the cheese provides a deep, savory richness. It's possible to replace the cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a small amount water over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then press out any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until softened, about a few minutes. Remove from the flame.

Combine the cooked spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Combine well until incorporated. If the dough looks too soft, incorporate some extra breading.

By hand, mold the dough into oval croquettes somewhat larger than a walnut but smaller than an egg, and set them on a tray covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a level of about half an inch. Cook the fritters a handful for two to three minutes each side, turning so they are golden everywhere, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a highly nutritious snack or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and cover with enough fresh water. Boil over a medium heat for about 20 mins or until almost cooked, including additional water to maintain the legumes submerged if required.

Mix in the cracked wheat and continue cooking until tender. Strain the mixture completely and set aside in a bowl.

Warm half of the