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Leek Patties

Small pan-fried patties, commonly known as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes present a tasty combination of rich minced beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the leeks well and remove the base and most of the green tops. Slice in half lengthways then into 1.5-centimeter pieces. Put in a deep pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Stir completely using your hands then form a few scoops into a ball, flattening a slightly. Set on a platter and repeat for the balance of the preparation.

Preheat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, fry the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Remove the cooked fritters to a dish covered with paper towel and allow to rest.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine treat. The crunchy outside gives way to a smooth center. The spinach adds a vibrant, somewhat green taste, while the dairy offers a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using raw spinach, wash it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a pan over a medium heat and cook the onion and garlic until translucent, about four minutes. Take off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Stir well until incorporated. If the mixture appears too wet, incorporate some more breading.

With your fingers, form the dough into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and set them on a plate covered with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, rotating so they are crispy completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Place the lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, adding extra liquid to ensure the pulses covered if needed.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Preheat 50% of the