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Leek Patties

Petite fried croquettes, typically called keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters offer a delicious blend of rich ground beef with the subtle, sweetly mild essence of leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks properly and cut away the roots and the majority of the green tops. Cut lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and spice and flavor liberally with seasoning. Stir thoroughly using your fingers then form a few scoops into a patty, flattening a slightly. Place on a tray and repeat for the remaining of the mixture.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is ready, fry the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the ready fritters to a plate lined with paper towel and let to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a true treat. The crispy crust gives way to a soft center. The spinach brings a fresh, moderately natural flavor, while the grated cheese gives a rich, flavorful richness. It's possible to replace the cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to accompany

For raw spinach, wash it well, getting rid of any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then press out any excess liquid and set aside.

When working with defrosted spinach, completely press out excess liquid.

Heat the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and season with pepper and salt. Mix thoroughly until blended. If the mixture looks too soft, incorporate some extra breadcrumbs.

By hand, shape the mixture into oval shapes somewhat larger than a nut but more compact than an egg, and put them on a tray covered with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, heat oil to a amount of about half an inch. Brown the patties a small batch for two to three minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a highly healthy snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, including extra liquid to maintain the legumes covered if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and reserve in a bowl.

Warm 50% of the