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Leek Patties

Bite-sized fried croquettes, typically called keftedes, represent a cherished speciality in Sephardic cooking. These particular leek fritters offer a delicious fusion of savory ground beef with the gentle, mildly sweet flavour of fresh leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks carefully and trim off the roots and the majority of the dark green parts. Chop into halves along the length then into half-inch rounds. Transfer in a large skillet and fill with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and season liberally with pepper and salt. Mix completely using your hands then mold a couple of scoops into a ball, shaping a little. Place on a platter and proceed for the balance of the ingredients.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the oil is hot, fry the patties in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Transfer the finished patties to a tray covered with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a real treat. The crispy outside reveals a smooth interior. The fresh spinach brings a vibrant, somewhat natural flavor, while the cheese gives a savory, savory smoothness. It's possible to replace the cheesy element with boiled, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For fresh spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a bit of water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then remove any excess liquid and reserve.

When working with thawed frozen spinach, completely remove excess liquid.

Heat the oil in a skillet over a medium flame and cook the onion and garlic until softened, about 4 minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the preparation seems too wet, incorporate some additional crumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a plate topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a level of about half an inch. Brown the fritters a handful for 2–3 minutes on both sides, turning so they are golden completely, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pan and cover with ample water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring more water to maintain the lentils covered if needed.

Add the burghul and continue cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl.

Heat half of the