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Leek Patties

Bite-sized fried patties, typically known as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These wonderful leek croquettes deliver a flavorful combination of hearty minced beef with the subtle, slightly sweet flavour of leeks, and they are truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and remove the root ends and the majority of the green tops. Cut into halves longways then into half-inch slices. Place in a deep pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Stir well using your hands then mold a several scoops into a croquette, shaping a slightly. Put on a tray and proceed for the balance of the mixture.

Preheat olive oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is ready, brown the croquettes in small batches until golden on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the cooked fritters to a tray topped with paper towel and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true pleasure. The crispy exterior gives way to a creamy filling. The spinach brings a vibrant, somewhat green flavor, while the grated cheese provides a rich, flavorful richness. It's possible to replace the cheese with boiled, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

If using leafy greens, clean it well, removing any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a medium heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any extra water and set aside.

When working with defrosted spinach, completely remove unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and saute the chopped onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a container and flavor with seasoning. Mix completely until incorporated. If the mixture looks too wet, mix in some additional breading.

By hand, shape the preparation into oval shapes slightly larger than a walnut but smaller than an chicken egg, and place them on a tray lined with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a level of about 1cm. Fry the patties a handful for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, including additional water to maintain the lentils immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients thoroughly and set aside in a bowl.

Preheat a portion of the