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Leek Croquettes

Petite pan-fried patties, commonly known as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These leek fritters deliver a delicious combination of savory beef with the gentle, mildly sweet flavour of fresh leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks properly and remove the root ends and the majority of the green stalk. Chop in half longways then into half-inch pieces. Put in a large skillet and fill with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor well with seasoning. Combine well using your fingers then shape a few scoops into a ball, pressing a bit. Put on a plate and proceed for the balance of the preparation.

Heat olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, cook the patties in small groups until golden brown on both sides. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Transfer the cooked croquettes to a tray covered with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a real delight. The golden exterior reveals a creamy filling. The spinach imparts a bright, somewhat natural taste, while the dairy gives a deep, umami creaminess. You can substitute the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For raw spinach, clean it carefully, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then press out any extra water and set aside.

For thawed frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and cook the onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Put the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a container and season with seasoning. Mix well until blended. If the mixture appears too loose, mix in some more crumbs.

By hand, form the preparation into oval croquettes somewhat larger than a nut but more compact than an large egg, and set them on a tray covered with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat oil to a depth of about half an inch. Fry the patties a handful for a couple of minutes on both sides, flipping so they are golden completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pan and cover with ample water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the lentils covered if required.

Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul completely and put aside in a mixing bowl.

Heat 50% of the