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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These leek patties deliver a tasty blend of hearty ground beef with the delicate, mildly sweet taste of tender leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Clean the leeks well and cut away the base and the bulk of the green stalk. Cut in half along the length then into half-inch slices. Transfer in a large skillet and submerge with water, then simmer over a medium flame for about twenty minutes or until tender.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Stir well using your palms then mold a couple of tablespoonfuls into a croquette, pressing a little. Place on a tray and repeat for the remaining of the preparation.

Heat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in small groups until crispy on all sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the ready patties to a dish topped with paper towel and allow to drain.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a true treat. The crunchy crust reveals a smooth interior. The fresh spinach adds a fresh, somewhat green taste, while the grated cheese provides a savory, umami creaminess. You can substitute the dairy cheese with boiled, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

If using leafy greens, wash it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium flame. Once wilted, strain in a sieve for about 15 mins, then press out any excess liquid and set aside.

If using previously frozen spinach, thoroughly remove extra water.

Preheat the oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Take off the flame.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Mix completely until combined. If the preparation appears too loose, incorporate some more breadcrumbs.

By hand, mold the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a level of about 1 centimeter. Cook the patties a handful for 2–3 minutes per side, rotating so they are golden brown completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only flavorful but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pot and submerge with plenty of fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, including more water to maintain the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Warm a portion of the