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Leek Patties

Bite-sized pan-fried croquettes, commonly called keftedes, are a cherished speciality in Sephardic culinary traditions. These particular leek croquettes deliver a delicious combination of hearty minced beef with the delicate, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the fresh leeks properly and remove the root ends and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter pieces. Put in a deep pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and flavor liberally with pepper and salt. Mix completely using your palms then form a few spoonfuls into a ball, shaping a slightly. Place on a platter and proceed for the rest of the ingredients.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the oil is ready, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the finished fritters to a dish lined with absorbent paper and allow to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine pleasure. The crispy exterior opens up to a soft center. The fresh spinach imparts a bright, somewhat green flavor, while the cheese gives a rich, umami smoothness. You can substitute the cheesy element with steamed, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

When using raw spinach, rinse it well, removing any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount water over a medium flame. Once softened, strain in a sieve for about a quarter hour, then press out any extra water and reserve.

For previously frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until softened, about a few minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Combine thoroughly until blended. If the mixture seems too soft, add some more breading.

By hand, mold the mixture into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and put them on a tray topped with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a amount of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes on both sides, flipping so they are crispy all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only flavorful but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pan and cover with plenty of water. Simmer over a medium heat for about 20 mins or until almost cooked, including more water to keep the lentils covered if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the