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Leek Croquettes

Petite crispy fritters, often referred to as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These particular leek fritters deliver a tasty fusion of savory minced beef with the subtle, mildly sweet flavour of tender leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks properly and cut away the base and the majority of the dark green parts. Cut lengthwise lengthways then into half-inch rounds. Place in a large skillet and fill with water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and season generously with pepper and salt. Combine completely using your hands then form a few spoonfuls into a croquette, shaping a slightly. Set on a plate and repeat for the remaining of the ingredients.

Heat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the fritters in batches until golden on each side. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Take out the finished fritters to a plate lined with paper towel and let to cool.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese patties are a genuine pleasure. The crispy crust reveals a smooth interior. The leafy spinach brings a fresh, somewhat natural flavor, while the dairy provides a deep, flavorful creaminess. Feel free to swap the dairy cheese with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, clean it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a little liquid over a medium heat. Once softened, drain in a sieve for about 15 mins, then press out any extra water and put aside.

If using defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a skillet over a medium flame and fry the onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Combine well until combined. If the mixture looks too soft, mix in some additional crumbs.

Using your hands, mold the dough into oval croquettes slightly larger than a walnut but smaller than an large egg, and place them on a tray topped with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Cook the patties a small batch for a couple of minutes on both sides, flipping so they are golden brown everywhere, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully healthy bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to serve

Put the brown lentils in a pot and submerge with plenty of cold water. Cook over a medium heat for about twenty minutes or until partially softened, including more water to keep the pulses covered if needed.

Add the bulgur wheat and keep cooking until softened. Strain the ingredients thoroughly and set aside in a bowl.

Warm a portion of the