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Leek Patties

Small pan-fried fritters, commonly referred to as keftedes, are a cherished delicacy in Sephardic Jewish cooking. These particular leek croquettes offer a tasty blend of savory beef with the subtle, slightly sweet taste of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks properly and trim off the roots and the bulk of the green tops. Chop in half longways then into half-inch rounds. Place in a large skillet and cover with water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and season generously with seasoning. Stir thoroughly using your hands then form a few scoops into a ball, shaping a slightly. Set on a plate and proceed for the remaining of the preparation.

Warm cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, brown the patties in batches until crispy on both sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Transfer the finished fritters to a tray lined with paper towel and let to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real treat. The crispy outside reveals a creamy center. The leafy spinach adds a fresh, moderately natural taste, while the dairy offers a rich, savory creaminess. Feel free to swap the dairy cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, wash it thoroughly, getting rid of any stalks, and cut into it into big pieces. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, thoroughly remove excess liquid.

Warm the cooking oil in a skillet over a moderate heat and fry the onion and garlic until softened, about 4 minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until combined. If the dough looks too loose, add some extra crumbs.

Using your hands, form the dough into oval croquettes somewhat larger than a walnut but smaller than an egg, and put them on a tray lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a depth of about half an inch. Brown the patties a small batch for 2–3 minutes each side, flipping so they are golden brown all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a saucepan and fill with enough cold water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to maintain the pulses covered if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients completely and set aside in a mixing bowl.

Warm 50% of the