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Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters present a delicious blend of rich minced beef with the gentle, slightly sweet flavour of leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and remove the base and the majority of the green tops. Chop into halves longways then into half-inch rounds. Put in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 mins or until softened.

Strain the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with pepper and salt. Combine thoroughly using your fingers then shape a several tablespoonfuls into a patty, flattening a slightly. Set on a plate and repeat for the rest of the preparation.

Heat oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is hot, fry the patties in batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Transfer the ready fritters to a tray covered with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These cheesy spinach patties are a real delight. The golden outside opens up to a smooth center. The leafy spinach imparts a bright, slightly green flavor, while the dairy gives a rich, umami smoothness. It's possible to replace the cheese with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to accompany

For leafy greens, rinse it carefully, removing any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a little water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the oil in a pan over a medium heat and saute the chopped onion and garlic until tender, about 4 minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until combined. If the preparation seems too soft, incorporate some additional crumbs.

With your fingers, form the dough into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and put them on a tray covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about half an inch. Cook the croquettes a few at a time for two to three minutes per side, turning so they are golden brown everywhere, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and submerge with ample fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the lentils submerged if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Warm half of the