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Leek Patties

Petite pan-fried croquettes, often called keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a tasty combination of hearty ground beef with the gentle, mildly sweet essence of tender leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and remove the roots and the bulk of the green stalk. Cut lengthwise along the length then into half-inch slices. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Stir thoroughly using your fingers then shape a couple of tablespoonfuls into a ball, pressing a bit. Put on a platter and proceed for the rest of the preparation.

Warm cooking oil in a pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, fry the croquettes in small batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a tray lined with absorbent paper and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a true pleasure. The golden crust gives way to a soft center. The fresh spinach imparts a bright, slightly earthy flavor, while the dairy gives a rich, savory creaminess. Feel free to swap the cheesy element with cooked, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

For raw spinach, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a small amount hot water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then press out any extra water and set aside.

If using thawed frozen spinach, completely press out excess liquid.

Heat the olive oil in a pan over a medium heat and fry the chopped onion and garlic until softened, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until blended. If the preparation seems too wet, mix in some more breading.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut but less bulky than an large egg, and place them on a plate topped with wax paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about half an inch. Brown the fritters a small batch for a couple of minutes each side, turning so they are crispy completely, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only tasty but also a wonderfully wholesome appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pan and fill with ample fresh water. Boil over a medium heat for about 20 mins or until almost cooked, adding extra liquid to keep the pulses submerged if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a container.

Preheat half of the