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Leek Patties

Petite crispy patties, typically called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a tasty combination of rich beef with the delicate, slightly sweet flavour of fresh leeks, making them absolutely crave-worthy.

Yields 12

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

Wash the green leeks carefully and remove the base and the majority of the dark green parts. Slice lengthwise longways then into half-inch pieces. Put in a large skillet and fill with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Strain the leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and flavor liberally with pepper and salt. Combine completely using your palms then form a several scoops into a ball, flattening a bit. Set on a tray and continue for the remaining of the ingredients.

Warm oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is ready, cook the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Remove the cooked croquettes to a dish covered with absorbent paper and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine pleasure. The golden crust opens up to a soft interior. The fresh spinach imparts a fresh, slightly green taste, while the dairy offers a rich, flavorful creaminess. Feel free to swap the dairy cheese with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using leafy greens, wash it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once cooked, remove in a colander for about 15 minutes, then press out any remaining moisture and set aside.

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

Warm the cooking oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the dough looks too wet, incorporate some extra breadcrumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a plate covered with baking paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Cook the fritters a handful for two to three minutes each side, turning so they are crispy completely, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a extremely healthy bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a pot and fill with enough cold water. Boil over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to keep the lentils immersed if necessary.

Add the bulgur wheat and continue cooking until softened. Drain the lentils and burghul well and reserve in a bowl.

Heat 50% of the