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Leek Patties

Petite fried patties, typically referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful blend of hearty minced beef with the delicate, sweetly mild taste of fresh leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the fresh leeks carefully and remove the root ends and the majority of the green tops. Cut in half longways then into half-inch pieces. Place in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and flavor generously with salt and pepper. Mix well using your fingers then shape a several tablespoonfuls into a patty, shaping a bit. Put on a tray and repeat for the rest of the ingredients.

Preheat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is sizzling, brown the croquettes in small batches until golden on all sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Take out the ready fritters to a tray lined with paper towel and allow to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a true treat. The crunchy crust gives way to a creamy center. The leafy spinach brings a bright, somewhat natural taste, while the cheese gives a rich, savory creaminess. You can substitute the cheesy element with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, rinse it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of hot water over a medium flame. Once softened, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

When working with thawed frozen spinach, completely press out excess liquid.

Heat the cooking oil in a pan over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with salt and pepper. Mix well until incorporated. If the dough seems too wet, mix in some additional breading.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and put them on a plate lined with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium heat, preheat oil to a level of about 1cm. Fry the croquettes a handful for a couple of minutes each side, rotating so they are crispy completely, then transfer on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only delicious but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and fill with ample fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, adding extra liquid to keep the lentils submerged if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Drain the ingredients well and put aside in a container.

Heat half of the