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Leek Croquettes

Petite pan-fried patties, often known as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These particular leek croquettes deliver a flavorful blend of rich ground beef with the subtle, sweetly mild essence of tender leeks, rendering them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the green leeks properly and remove the roots and most of the green tops. Chop in half longways then into 1.5cm rounds. Place in a large skillet and cover with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Strain the leeks and place in a big bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice well with pepper and salt. Combine completely using your hands then mold a couple of tablespoonfuls into a patty, flattening a bit. Put on a platter and proceed for the rest of the preparation.

Preheat oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, brown the croquettes in small batches until golden on both sides. (Do not fill the pan as this drops the heat of the cooking oil.) Remove the finished fritters to a plate covered with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a true pleasure. The crispy exterior reveals a creamy interior. The leafy spinach brings a fresh, somewhat natural note, while the cheese gives a deep, umami richness. Feel free to swap the cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to accompany

When using raw spinach, clean it carefully, discarding any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

For defrosted spinach, completely press out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and fry the onion and garlic until softened, about four minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine well until combined. If the dough appears too soft, add some extra breading.

Using your hands, mold the mixture into oval croquettes slightly larger than a nut but smaller than an chicken egg, and put them on a plate topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Brown the patties a few at a time for a couple of minutes on both sides, flipping so they are crispy completely, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only delicious but also a highly nutritious bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and submerge with plenty of fresh water. Cook over a medium heat for about 20 mins or until nearly done, pouring additional water to ensure the lentils submerged if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and put aside in a bowl.

Preheat half of the