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Leek Patties

Petite pan-fried croquettes, commonly referred to as keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek patties deliver a delicious blend of hearty beef with the gentle, sweetly mild flavour of leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the green leeks carefully and trim off the base and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Put in a large skillet and fill with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Stir thoroughly using your fingers then form a few spoonfuls into a ball, pressing a little. Put on a plate and repeat for the remaining of the mixture.

Preheat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, fry the fritters in batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the finished fritters to a plate topped with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a real treat. The crunchy exterior opens up to a smooth filling. The fresh spinach adds a bright, slightly green flavor, while the grated cheese offers a deep, flavorful smoothness. Feel free to swap the cheese with steamed, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using leafy greens, clean it well, getting rid of any stalks, and cut into it into sizable portions. Transfer in a big pot with a bit of liquid over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

For previously frozen spinach, carefully remove unwanted moisture.

Warm the oil in a skillet over a medium heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until combined. If the preparation seems too loose, add some additional crumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a nut but smaller than an chicken egg, and put them on a baking sheet lined with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a level of about half an inch. Brown the patties a small batch for 2–3 minutes each side, turning so they are golden brown all over, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious bite or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pot and submerge with plenty of water. Boil over a medium flame for about 20 mins or until almost cooked, including additional water to maintain the legumes covered if required.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul well and set aside in a container.

Preheat 50% of the