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Leek Patties

Small fried fritters, typically known as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These leek croquettes present a delicious blend of savory ground beef with the subtle, sweetly mild taste of fresh leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks well and remove the base and the bulk of the dark green parts. Chop into halves along the length then into 1.5cm rounds. Place in a deep frying pan and fill with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season well with salt and pepper. Mix thoroughly using your hands then shape a several scoops into a croquette, pressing a little. Place on a platter and continue for the balance of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is hot, cook the croquettes in small batches until golden brown on all sides. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Take out the cooked croquettes to a dish covered with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The crunchy crust gives way to a creamy filling. The fresh spinach adds a bright, somewhat green taste, while the grated cheese gives a deep, flavorful richness. You can substitute the cheesy element with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it well, getting rid of any tough stems, and cut into it into big pieces. Put in a big pot with a small amount hot water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a skillet over a moderate heat and cook the onion and garlic until tender, about four minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the preparation appears too wet, mix in some more breading.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and put them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, flipping so they are golden completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

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

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with ample fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to keep the pulses submerged if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients well and reserve in a bowl.

Warm half of the