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Leek Patties

Small fried croquettes, typically referred to as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These particular leek fritters deliver a tasty blend of hearty beef with the delicate, slightly sweet taste of leeks, rendering them utterly addictive.

Yields 12

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

Thoroughly wash the fresh leeks properly and cut away the base and the bulk of the green tops. Cut into halves along the length then into 1.5cm slices. Transfer in a deep frying pan and cover with water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with salt and pepper. Combine completely using your palms then shape a few spoonfuls into a croquette, shaping a little. Set on a plate and proceed for the balance of the ingredients.

Preheat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the patties in small groups until crispy on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the cooked patties to a tray lined with paper towel and let to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a real treat. The golden outside opens up to a smooth center. The leafy spinach imparts a bright, moderately green flavor, while the dairy provides a deep, flavorful richness. It's possible to replace the cheesy element with steamed, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

If using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and fry the onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Stir completely until incorporated. If the dough looks too wet, add some extra breading.

By hand, mold the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate topped with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, heat oil to a amount of about 1 centimeter. Brown the patties a few at a time for a couple of minutes on both sides, turning so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, including additional water to keep the legumes immersed if needed.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul thoroughly and set aside in a bowl.

Warm half of the