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Leek Patties

Bite-sized pan-fried croquettes, commonly referred to as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These leek croquettes offer a tasty combination of rich ground beef with the gentle, slightly sweet taste of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks well and cut away the roots and the bulk of the green stalk. Cut in half longways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor liberally with salt and pepper. Mix completely using your palms then shape a few scoops into a ball, flattening a bit. Set on a tray and proceed for the remaining of the preparation.

Warm olive oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in small batches until crispy on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Remove the finished fritters to a plate lined with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a real delight. The crispy exterior reveals a soft center. The leafy spinach brings a bright, somewhat earthy note, while the cheese provides a savory, flavorful creaminess. Feel free to swap the cheese with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

If using thawed frozen spinach, completely press out excess liquid.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Place the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until combined. If the mixture seems too wet, incorporate some more breadcrumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a plate topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1cm. Cook the fritters a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Add the lentils in a pan and cover with plenty of water. Simmer over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the lentils covered if needed.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Heat 50% of the