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Leek Patties

Petite pan-fried croquettes, often called keftedes, are a cherished speciality in Sephardic Jewish cuisine. These wonderful leek patties present a flavorful blend of savory minced beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks well and trim off the base and the bulk of the green tops. Chop into halves along the length then into half-inch pieces. Put in a deep pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season liberally with seasoning. Mix thoroughly using your hands then form a couple of spoonfuls into a ball, flattening a bit. Set on a tray and repeat for the remaining of the mixture.

Heat oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in small batches until golden on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the finished croquettes to a tray lined with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine treat. The crunchy crust opens up to a smooth center. The leafy spinach adds a fresh, slightly green note, while the cheese gives a savory, flavorful creaminess. You can substitute the cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, wash it well, getting rid of any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium flame. Once softened, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Warm the oil in a pan over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Take off the heat.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too soft, incorporate some more breading.

By hand, shape the dough into oval shapes somewhat larger than a nut but more compact than an large egg, and put them on a baking sheet covered with wax paper. Cover and cool for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a amount of about 1cm. Fry the croquettes a handful for 2–3 minutes each side, rotating so they are crispy completely, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a extremely nutritious snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a saucepan and cover with enough water. Simmer over a moderate heat for about 20 mins or until almost cooked, including more water to ensure the legumes covered if needed.

Stir in the burghul and keep cooking until tender. Remove the water from the mixture well and reserve in a mixing bowl.

Heat 50% of the