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Leek Patties

Bite-sized pan-fried croquettes, commonly referred to as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These leek patties deliver a tasty fusion of rich minced beef with the subtle, slightly sweet flavour of leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks carefully and remove the base and most of the green tops. Slice lengthwise longways then into half-inch pieces. Put in a large skillet and submerge with water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice generously with salt and pepper. Combine well using your palms then shape a few tablespoonfuls into a croquette, shaping a little. Put on a plate and proceed for the rest of the mixture.

Preheat olive oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, fry the patties in batches until crispy on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Take out the finished fritters to a plate covered with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine pleasure. The crispy crust reveals a soft interior. The spinach imparts a fresh, moderately natural flavor, while the grated cheese provides a rich, flavorful smoothness. You can substitute the cheesy element with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, clean it well, removing any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a little hot water over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then press out any extra water and reserve.

If using defrosted spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a medium flame and cook the chopped onion and garlic until translucent, about four minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Combine completely until blended. If the mixture looks too soft, mix in some additional breadcrumbs.

Using your hands, form the preparation into oval croquettes a bit bigger than a nut but more compact than an large egg, and put them on a tray covered with wax paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, heat oil to a depth of about 1 centimeter. Cook the croquettes a handful for a couple of minutes on both sides, flipping so they are golden completely, then transfer on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a pan and fill with plenty of water. Boil over a medium flame for about 20 mins or until almost cooked, including more water to ensure the pulses submerged if required.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients thoroughly and reserve in a container.

Preheat 50% of the