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Leek Patties

Petite fried patties, commonly known as keftedes, represent a cherished delicacy in Sephardic cooking. These wonderful leek croquettes offer a delicious fusion of rich ground beef with the subtle, mildly sweet essence of leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the roots and the bulk of the dark green parts. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 mins or until tender.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Combine well using your fingers then form a couple of scoops into a ball, shaping a bit. Place on a platter and proceed for the remaining of the ingredients.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the croquettes in small groups until crispy on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a plate topped with absorbent paper and permit to rest.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a genuine treat. The golden exterior opens up to a soft center. The leafy spinach imparts a fresh, somewhat green note, while the dairy gives a deep, flavorful creaminess. Feel free to swap the dairy cheese with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For fresh spinach, rinse it carefully, removing any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a little liquid over a moderate heat. Once cooked, drain in a sieve for about 15 mins, then press out any excess liquid and reserve.

For defrosted spinach, carefully squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and cook the onion and minced garlic until softened, about four minutes. Turn off the heat.

Put the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Mix completely until blended. If the dough appears too soft, mix in some extra breadcrumbs.

Using your hands, form the dough into oval shapes slightly larger than a walnut but less bulky than an large egg, and put them on a baking sheet lined with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1cm. Fry the fritters a small batch for a couple of minutes per side, rotating so they are golden all over, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and fill with plenty of cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring additional water to keep the lentils submerged if necessary.

Add the burghul and proceed cooking until tender. Strain the mixture completely and set aside in a container.

Heat half of the