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Leek Patties

Small fried fritters, commonly known as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These leek croquettes present a delicious combination of rich ground beef with the subtle, sweetly mild taste of leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks well and trim off the base and the majority of the dark green parts. Chop in half along the length then into 1.5-centimeter slices. Put in a deep pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and spice well with seasoning. Mix well using your palms then shape a couple of scoops into a ball, shaping a bit. Set on a tray and proceed for the remaining of the ingredients.

Warm oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, fry the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the cooked croquettes to a dish topped with kitchen paper and allow to drain.

Serve with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a true treat. The crunchy crust opens up to a smooth interior. The fresh spinach adds a fresh, slightly earthy taste, while the grated cheese offers a savory, flavorful creaminess. Feel free to swap the cheese with boiled, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, clean it well, discarding any tough stems, and cut into it into large chunks. Put in a large saucepan with a small amount water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with pepper and salt. Combine completely until blended. If the preparation appears too soft, add some more crumbs.

Using your hands, form the dough into oval shapes slightly larger than a nut but less bulky than an large egg, and place them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Fry the patties a small batch for 2–3 minutes on both sides, flipping so they are crispy all over, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a extremely wholesome bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a saucepan and cover with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, including more water to keep the lentils submerged if required.

Stir in the bulgur wheat and continue cooking until softened. Remove the water from the ingredients completely and reserve in a container.

Preheat a portion of the