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Leek Croquettes

Bite-sized fried patties, typically referred to as keftedes, represent a treasured speciality in Sephardic Jewish cooking. These leek fritters present a delicious blend of savory minced beef with the subtle, slightly sweet essence of leeks, making them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks well and trim off the base and most of the green stalk. Slice into halves lengthways then into 1.5cm pieces. Place in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the beef, eggs, crumbs, dill, chopped parsley and paprika and flavor liberally with seasoning. Combine well using your hands then shape a couple of tablespoonfuls into a patty, pressing a little. Set on a tray and proceed for the balance of the ingredients.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the patties in batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Take out the ready croquettes to a plate lined with paper towel and allow to rest.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach patties are a genuine pleasure. The crispy crust reveals a smooth center. The fresh spinach adds a vibrant, moderately green note, while the dairy offers a deep, umami richness. You can substitute the cheesy element with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then remove any excess liquid and set aside.

When working with defrosted spinach, carefully press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and cook the chopped onion and garlic until tender, about four minutes. Take off the flame.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, breading and eggs in a container and flavor with seasoning. Mix thoroughly until combined. If the preparation appears too soft, incorporate some additional crumbs.

By hand, mold the dough into elongated patties slightly larger than a nut but smaller than an egg, and place them on a plate topped with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1 centimeter. Fry the patties a handful for a couple of minutes each side, rotating so they are golden brown all over, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only tasty but also a highly nutritious bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 minutes or until partially softened, adding extra liquid to keep the legumes immersed if required.

Mix in the cracked wheat and keep cooking until softened. Strain the ingredients well and put aside in a container.

Preheat 50% of the