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Leek Patties

Small fried croquettes, typically referred to as keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These particular leek patties deliver a flavorful fusion of rich ground beef with the gentle, slightly sweet essence of leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the leeks well and trim off the root ends and the bulk of the green stalk. Chop lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep pan and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and spice well with seasoning. Mix completely using your hands then mold a several spoonfuls into a ball, shaping a slightly. Place on a tray and repeat for the rest of the preparation.

Preheat olive oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is hot, brown the fritters in small batches until golden on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the cooked croquettes to a plate topped with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true delight. The crispy exterior reveals a soft interior. The fresh spinach adds a bright, moderately earthy flavor, while the grated cheese provides a deep, flavorful richness. It's possible to replace the cheesy element with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, wash it carefully, getting rid of any stalks, and cut into it into sizable portions. Place in a deep pan with a bit of water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then remove any excess liquid and set aside.

When working with defrosted spinach, completely remove excess liquid.

Preheat the olive oil in a skillet over a medium flame and saute the onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir thoroughly until incorporated. If the preparation seems too loose, mix in some more crumbs.

By hand, mold the mixture into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and put them on a baking sheet topped with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Cook the fritters a handful for two to three minutes on both sides, flipping so they are golden all over, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only tasty but also a wonderfully healthy bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, adding additional water to ensure the lentils covered if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Heat a portion of the