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Leek Patties

Bite-sized pan-fried fritters, commonly called keftedes, stand as a cherished signature dish in Sephardic cuisine. These wonderful leek fritters offer a flavorful combination of hearty minced beef with the delicate, mildly sweet essence of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks well and cut away the roots and the majority of the green tops. Chop into halves lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with water, then heat over a medium heat for about 20 mins or until tender.

Strain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor well with salt and pepper. Stir completely using your palms then form a several scoops into a ball, shaping a bit. Put on a tray and repeat for the remaining of the preparation.

Preheat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is sizzling, brown the fritters in small groups until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the cooked fritters to a dish lined with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a real pleasure. The golden crust reveals a smooth interior. The spinach imparts a vibrant, moderately natural note, while the cheese provides a rich, savory creaminess. It's possible to replace the cheese with steamed, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

For leafy greens, rinse it well, getting rid of any stalks, and roughly chop it into large chunks. Put in a large saucepan with a little liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and fry the onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with pepper and salt. Stir completely until incorporated. If the preparation seems too soft, mix in some extra crumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and put them on a baking sheet lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, preheat oil to a amount of about half an inch. Brown the fritters a handful for 2–3 minutes each side, rotating so they are golden brown everywhere, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a highly nutritious snack or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and submerge with plenty of water. Boil over a medium flame for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses submerged if necessary.

Add the burghul and continue cooking until fully cooked. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat 50% of the