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Leek Patties

Small pan-fried croquettes, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek patties offer a delicious fusion of hearty minced beef with the delicate, slightly sweet flavour of leeks, and they are truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and cut away the root ends and the majority of the green stalk. Cut in half along the length then into 1.5cm pieces. Place in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season well with pepper and salt. Stir completely using your fingers then shape a several scoops into a ball, shaping a slightly. Set on a plate and repeat for the remaining of the preparation.

Warm oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is hot, fry the patties in small batches until crispy on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Remove the finished patties to a tray topped with paper towel and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a real pleasure. The crispy exterior reveals a smooth interior. The leafy spinach imparts a bright, somewhat earthy flavor, while the grated cheese gives a savory, umami creaminess. You can substitute the cheesy element with steamed, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to garnish

For leafy greens, clean it well, discarding any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a little water over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then press out any excess liquid and reserve.

If using defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until combined. If the mixture seems too soft, add some additional breadcrumbs.

Using your hands, shape the mixture into oval croquettes slightly larger than a walnut but more compact than an egg, and place them on a tray covered with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden brown completely, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the dry lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring additional water to maintain the lentils immersed if needed.

Stir in the cracked wheat and proceed cooking until softened. Drain the lentils and burghul well and put aside in a container.

Preheat a portion of the