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Leek Croquettes

Small fried patties, typically called keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These leek patties present a delicious combination of hearty minced beef with the gentle, mildly sweet flavour of fresh leeks, and they are absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the root ends and most of the dark green parts. Cut lengthwise lengthways then into half-inch rounds. Put in a large skillet and cover with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season liberally with seasoning. Combine well using your fingers then shape a several tablespoonfuls into a ball, pressing a little. Put on a plate and continue for the balance of the ingredients.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is hot, cook the fritters in small batches until golden on all sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a plate lined with kitchen paper and permit to cool.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true pleasure. The golden exterior reveals a smooth center. The fresh spinach brings a fresh, somewhat natural flavor, while the dairy gives a savory, umami smoothness. It's possible to replace the dairy cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to serve

If using raw spinach, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Put in a deep pan with a little hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

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

Heat the olive oil in a skillet over a moderate heat and cook the onion and garlic until tender, about 4 minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Mix thoroughly until combined. If the preparation seems too soft, incorporate some more breading.

With your fingers, mold the mixture into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and put them on a tray lined with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1cm. Fry the fritters a small batch for 2–3 minutes each side, flipping so they are crispy completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a highly nutritious appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and cover with enough fresh water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the pulses covered if necessary.

Mix in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat a portion of the