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Leek Patties

Small crispy croquettes, typically referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These particular leek croquettes present a tasty blend of rich ground beef with the delicate, mildly sweet essence of leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks well and remove the root ends and the bulk of the green stalk. Slice into halves lengthways then into half-inch pieces. Put in a large skillet and cover with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with salt and pepper. Stir completely using your palms then mold a several spoonfuls into a croquette, shaping a slightly. Set on a plate and proceed for the rest of the preparation.

Heat oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is ready, brown the fritters in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Remove the ready patties to a tray covered with paper towel and permit to drain.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a genuine delight. The crunchy crust opens up to a smooth filling. The fresh spinach brings a bright, somewhat natural flavor, while the dairy gives a savory, umami richness. It's possible to replace the cheese with cooked, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a bit of water over a medium flame. Once softened, remove in a sieve for about 15 mins, then press out any remaining moisture and put aside.

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

Heat the olive oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Take off the stove.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with seasoning. Stir well until incorporated. If the dough looks too wet, incorporate some additional breading.

By hand, form the preparation into oval croquettes slightly larger than a walnut but less bulky than an large egg, and put them on a tray covered with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat oil to a level of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden everywhere, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a highly wholesome bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and submerge with plenty of water. Simmer over a medium heat for about twenty minutes or until partially softened, adding more water to keep the pulses immersed if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and set aside in a container.

Warm a portion of the