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Leek Patties

Petite pan-fried croquettes, commonly called keftedes, are a treasured delicacy in Sephardic cuisine. These particular leek patties deliver a flavorful blend of hearty beef with the gentle, mildly sweet essence of tender leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks carefully and remove the base and the bulk of the green tops. Cut lengthwise longways then into half-inch slices. Put in a deep pan and fill with water, then simmer over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Stir completely using your palms then shape a couple of tablespoonfuls into a ball, shaping a bit. Place on a plate and repeat for the balance of the preparation.

Preheat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is sizzling, fry the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Take out the ready patties to a dish covered with paper towel and permit to cool.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a real treat. The crispy outside opens up to a creamy center. The leafy spinach brings a fresh, moderately natural taste, while the grated cheese provides a deep, flavorful richness. You can substitute the cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

When using fresh spinach, wash it carefully, removing any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a bit of liquid over a medium flame. Once softened, drain in a sieve for about 15 minutes, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and saute the onion and garlic until translucent, about four minutes. Turn off the stove.

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix completely until incorporated. If the dough looks too soft, mix in some additional breading.

By hand, form the preparation into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and place them on a tray covered with wax paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about half an inch. Brown the patties a small batch for a couple of minutes each side, turning so they are golden brown everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a saucepan and fill with enough cold water. Boil over a medium flame for about 20 mins or until almost cooked, adding more water to keep the legumes covered if necessary.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul well and set aside in a bowl.

Heat half of the