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Leek Patties

Petite fried croquettes, commonly known as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes present a tasty blend of rich beef with the gentle, sweetly mild flavour of leeks, and they are absolutely addictive.

Produces 12

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

Clean the fresh leeks well and trim off the roots and most of the green stalk. Cut in half longways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice well with pepper and salt. Stir well using your fingers then shape a few tablespoonfuls into a patty, flattening a little. Place on a plate and continue for the remaining of the mixture.

Preheat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the oil is ready, brown the croquettes in small batches until crispy on both sides. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Take out the finished fritters to a plate topped with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a genuine treat. The golden outside reveals a smooth filling. The leafy spinach brings a bright, somewhat green flavor, while the cheese gives a rich, umami smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, rinse it carefully, discarding any stalks, and coarsely chop it into large chunks. Put in a deep pan with a little hot water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any extra water and put aside.

If using defrosted spinach, carefully remove extra water.

Preheat the oil in a pan over a moderate heat and cook the onion and garlic cloves until softened, about four minutes. Turn off the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and season with seasoning. Mix completely until incorporated. If the preparation appears too wet, incorporate some extra breading.

By hand, mold the preparation into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and put them on a baking sheet covered with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes each side, turning so they are crispy everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a highly wholesome appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Place the lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, adding additional water to ensure the legumes submerged if required.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Heat half of the