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Leek Patties

Petite pan-fried patties, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful combination of savory beef with the delicate, sweetly mild taste of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and cut away the roots and the majority of the dark green parts. Chop lengthwise longways then into 1.5-centimeter pieces. Place in a deep pan and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with pepper and salt. Combine completely using your palms then form a couple of spoonfuls into a ball, shaping a bit. Put on a platter and continue for the balance of the preparation.

Warm olive oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is ready, brown the fritters in batches until golden brown on each side. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the cooked patties to a dish topped with absorbent paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a real treat. The crispy crust reveals a creamy center. The fresh spinach brings a vibrant, somewhat natural flavor, while the cheese gives a savory, savory creaminess. You can substitute the cheese with boiled, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then press out any excess liquid and set aside.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and garlic until tender, about four minutes. Remove from the flame.

Put the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a large bowl and spice with salt and pepper. Combine thoroughly until combined. If the mixture appears too wet, incorporate some more breading.

By hand, mold the preparation into elongated patties slightly larger than a nut but more compact than an chicken egg, and place them on a tray topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a level of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden all over, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only flavorful but also a extremely nutritious snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a pot and cover with ample water. Cook over a moderate heat for about 20 mins or until partially softened, adding extra liquid to maintain the legumes submerged if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the mixture well and put aside in a mixing bowl.

Heat a portion of the