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Leek Patties

Petite crispy croquettes, typically referred to as keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties present a tasty fusion of savory ground beef with the delicate, sweetly mild essence of tender leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and remove the root ends and the bulk of the green tops. Chop lengthwise along the length then into 1.5cm slices. Put in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Combine thoroughly using your palms then mold a several scoops into a croquette, pressing a slightly. Put on a platter and proceed for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is sizzling, cook the patties in small batches until golden brown on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Take out the ready fritters to a tray covered with absorbent paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a real delight. The golden exterior gives way to a creamy interior. The spinach imparts a fresh, somewhat earthy flavor, while the cheese offers a savory, umami creaminess. Feel free to swap the cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, discarding any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium heat. Once wilted, remove in a strainer for about 15 mins, then remove any excess liquid and set aside.

When working with defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic until softened, about a few minutes. Remove from the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix well until incorporated. If the preparation appears too loose, incorporate some extra crumbs.

With your fingers, shape the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and place them on a baking sheet topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes per side, rotating so they are golden all over, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a saucepan and fill with plenty of water. Boil over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the lentils immersed if necessary.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a container.

Heat 50% of the