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Leek Croquettes

Bite-sized fried patties, commonly referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These particular leek croquettes present a delicious blend of hearty ground beef with the delicate, sweetly mild taste of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks properly and cut away the base and the bulk of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Place in a large skillet and submerge with water, then heat over a moderate heat for about 20 mins or until softened.

Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season generously with seasoning. Mix well using your palms then mold a couple of scoops into a ball, flattening a bit. Set on a plate and continue for the remaining of the mixture.

Preheat cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is ready, cook the patties in batches until golden brown on both sides. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Take out the finished fritters to a tray lined with paper towel and let to drain.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a genuine treat. The golden outside gives way to a creamy interior. The fresh spinach adds a vibrant, somewhat natural flavor, while the cheese offers a deep, savory smoothness. You can substitute the cheese with cooked, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, wash it carefully, discarding any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of liquid over a moderate heat. Once cooked, drain in a sieve for about 15 mins, then squeeze out any extra water and put aside.

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

Heat the oil in a frying pan over a moderate heat and fry the onion and garlic until softened, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the preparation seems too loose, add some additional breading.

By hand, mold the preparation into oval croquettes slightly larger than a walnut but smaller than an egg, and place them on a plate topped with wax paper. Cover and chill for at least 60 minutes.

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

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only tasty but also a wonderfully healthy bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the lentils in a pot and cover with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, including additional water to keep the pulses immersed if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Strain the ingredients well and reserve in a container.

Preheat a portion of the