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Leek Patties

Bite-sized crispy patties, often known as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These particular leek fritters deliver a tasty blend of hearty ground beef with the subtle, slightly sweet essence of leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the leeks well and trim off the root ends and the majority of the dark green parts. Slice in half lengthways then into half-inch slices. Place in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and spice and season well with seasoning. Mix thoroughly using your palms then shape a several scoops into a patty, shaping a little. Put on a tray and continue for the remaining of the ingredients.

Heat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, brown the fritters in small batches until golden brown on each side. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Remove the ready fritters to a tray lined with kitchen paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real pleasure. The crunchy outside reveals a creamy center. The fresh spinach brings a bright, slightly earthy taste, while the dairy gives a rich, umami smoothness. You can substitute the dairy cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, clean it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Place in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then press out any excess liquid and set aside.

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

Warm the olive oil in a skillet over a medium heat and saute the onion and garlic until tender, about a few minutes. Turn off the heat.

Place the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Mix completely until incorporated. If the preparation appears too soft, add some additional breading.

By hand, shape the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet lined with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a depth of about half an inch. Brown the croquettes a handful for 2–3 minutes per side, rotating so they are golden completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only delicious but also a highly healthy bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a pot and fill with ample water. Cook over a medium heat for about 20 mins or until partially softened, including additional water to maintain the legumes covered if required.

Stir in the burghul and keep cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Preheat a portion of the