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Leek Patties

Bite-sized pan-fried croquettes, commonly called keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek patties offer a delicious blend of savory beef with the gentle, slightly sweet taste of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and remove the roots and the bulk of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and season well with seasoning. Mix well using your palms then shape a few scoops into a croquette, pressing a little. Place on a tray and proceed for the remaining of the ingredients.

Warm cooking oil in a skillet to a level of about 2cm over a medium heat. When the oil is ready, brown the fritters in batches until crispy on all sides. (Do not fill the skillet as this drops the heat of the oil.) Remove the finished fritters to a dish lined with paper towel and permit to drain.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine delight. The crispy exterior reveals a creamy filling. The leafy spinach adds a bright, slightly earthy taste, while the dairy gives a savory, flavorful creaminess. You can substitute the cheesy element with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, clean it thoroughly, removing any stalks, and roughly chop it into sizable portions. Place in a big pot with a bit of water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any excess liquid and put aside.

For previously frozen spinach, completely remove extra water.

Preheat the olive oil in a pan over a medium flame and fry the diced onion and garlic until translucent, about 4 minutes. Remove from the flame.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breading and eggs in a container and spice with seasoning. Combine completely until blended. If the mixture looks too wet, mix in some extra crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet lined with wax paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, warm cooking oil to a amount of about 1cm. Cook the fritters a handful for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

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

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Put the lentils in a saucepan and submerge with ample cold water. Cook over a medium flame for about 20 mins or until nearly done, pouring additional water to maintain the lentils covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a mixing bowl.

Warm half of the