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Leek Patties

Small fried croquettes, typically known as keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These leek croquettes offer a tasty blend of rich ground beef with the delicate, mildly sweet flavour of tender leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks properly and remove the base and the majority of the green stalk. Chop lengthwise along the length then into 1.5cm pieces. Place in a large skillet and fill with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor well with seasoning. Mix well using your fingers then shape a several spoonfuls into a patty, shaping a bit. Put on a tray and continue for the remaining of the ingredients.

Heat olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, brown the fritters in small groups until crispy on all sides. (Do not fill the pan as this drops the temperature of the oil.) Remove the finished fritters to a plate lined with absorbent paper and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a true delight. The crispy crust opens up to a creamy center. The spinach imparts a bright, slightly natural taste, while the cheese offers a deep, umami richness. Feel free to swap the cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of liquid over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

For thawed frozen spinach, carefully squeeze out extra water.

Heat the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Put the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and eggs in a container and season with pepper and salt. Stir thoroughly until blended. If the mixture appears too soft, add some more breading.

By hand, form the preparation into elongated patties slightly larger than a walnut but more compact than an egg, and place them on a tray topped with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden brown completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully healthy snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pan and cover with ample water. Cook over a medium heat for about 20 minutes or until nearly done, pouring additional water to keep the lentils submerged if required.

Add the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm a portion of the