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Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek fritters offer a flavorful fusion of hearty minced beef with the gentle, slightly sweet taste of tender leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the roots and the majority of the green stalk. Chop lengthwise along the length then into 1.5-centimeter rounds. Put in a deep pan and submerge with cold water, then heat over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season well with salt and pepper. Stir well using your palms then shape a couple of tablespoonfuls into a patty, flattening a slightly. Set on a plate and proceed for the remaining of the preparation.

Preheat olive oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is sizzling, fry the patties in batches until crispy on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Remove the cooked patties to a dish lined with paper towel and permit to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a true delight. The crispy crust reveals a soft center. The leafy spinach adds a vibrant, somewhat natural flavor, while the dairy offers a rich, flavorful smoothness. Feel free to swap the dairy cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Put in a deep pan with a small amount water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

When working with defrosted spinach, thoroughly squeeze out extra water.

Warm the oil in a pan over a medium flame and cook the chopped onion and garlic until softened, about a few minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with seasoning. Stir thoroughly until blended. If the preparation appears too wet, incorporate some additional breading.

Using your hands, form the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and put them on a tray covered with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a amount of about 1cm. Brown the fritters a handful for two to three minutes on both sides, turning so they are golden brown completely, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Place the dry lentils in a pot and fill with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring additional water to maintain the lentils immersed if required.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the ingredients well and put aside in a mixing bowl.

Heat half of the