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Leek Patties

Small pan-fried patties, often known as keftedes, are a treasured speciality in Sephardic Jewish cooking. These leek croquettes offer a flavorful fusion of rich ground beef with the delicate, sweetly mild flavour of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks well and remove the root ends and the bulk of the green stalk. Chop in half lengthways then into 1.5cm slices. Put in a large skillet and submerge with cold water, then cook over a medium flame for about 20 mins or until softened.

Drain the leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and spice and spice liberally with seasoning. Mix thoroughly using your hands then mold a several scoops into a croquette, pressing a little. Place on a tray and continue for the rest of the preparation.

Preheat olive oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, cook the patties in small groups until crispy on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the ready fritters to a tray covered with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a real treat. The crispy exterior gives way to a smooth filling. The fresh spinach imparts a bright, moderately natural flavor, while the dairy gives a deep, flavorful creaminess. It's possible to replace the cheesy element with steamed, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For raw spinach, rinse it well, removing any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a little hot water over a medium flame. Once softened, remove in a sieve for about 15 mins, then remove any extra water and put aside.

For defrosted spinach, completely remove excess liquid.

Warm the olive oil in a frying pan over a moderate heat and cook the onion and garlic until translucent, about a few minutes. Remove from the heat.

Put the wilted spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, paprika, breading and beaten eggs in a container and season with salt and pepper. Combine well until blended. If the mixture seems too wet, add some extra crumbs.

With your fingers, form the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Cook the fritters a small batch for two to three minutes each side, flipping so they are golden everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only flavorful but also a extremely wholesome bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to serve

Put the lentils in a saucepan and cover with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to ensure the lentils submerged if necessary.

Stir in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and put aside in a bowl.

Preheat 50% of the