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Leek Patties

Small fried fritters, typically known as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These wonderful leek fritters present a flavorful blend of savory ground beef with the subtle, sweetly mild essence of leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the leeks well and cut away the root ends and the bulk of the dark green parts. Cut in half lengthways then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and spice generously with salt and pepper. Mix completely using your hands then shape a several spoonfuls into a ball, flattening a slightly. Set on a plate and continue for the remaining of the preparation.

Warm cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is ready, brown the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Take out the cooked croquettes to a plate topped with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true pleasure. The golden outside reveals a soft center. The spinach adds a vibrant, moderately green taste, while the dairy gives a savory, umami creaminess. Feel free to swap the cheesy element with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, wash it well, removing any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a little hot water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, completely press out excess liquid.

Warm the olive oil in a frying pan over a medium heat and cook the onion and minced garlic until translucent, about four minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the preparation seems too soft, add some additional breading.

Using your hands, form the preparation into oval croquettes somewhat larger than a walnut but more compact than an large egg, and put them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the fritters a handful for a couple of minutes per side, turning so they are golden brown everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and submerge with ample fresh water. Boil over a medium heat for about 20 minutes or until nearly done, adding extra liquid to keep the legumes immersed if necessary.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the