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Leek Patties

Bite-sized fried croquettes, typically referred to as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These leek fritters offer a flavorful blend of savory beef with the subtle, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the leeks carefully and trim off the base and the bulk of the green tops. Chop into halves lengthways then into 1.5-centimeter pieces. Place in a deep pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until tender.

Drain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Combine completely using your hands then shape a several tablespoonfuls into a patty, shaping a bit. Place on a plate and repeat for the balance of the preparation.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, brown the fritters in small batches until golden brown on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the ready croquettes to a dish lined with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real pleasure. The golden crust gives way to a creamy interior. The fresh spinach imparts a vibrant, moderately earthy flavor, while the dairy offers a deep, umami creaminess. Feel free to swap the cheese with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, wash it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

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

Warm the cooking oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine completely until combined. If the mixture appears too soft, mix in some more breading.

With your fingers, shape the mixture into oval shapes slightly larger than a nut but smaller than an egg, and set them on a tray lined with wax paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a level of about half an inch. Fry the fritters a handful for a couple of minutes on both sides, turning so they are crispy all over, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a pan and submerge with enough cold water. Simmer over a medium heat for about 20 mins or until nearly done, including additional water to ensure the pulses immersed if needed.

Mix in the bulgur wheat and keep cooking until softened. Strain the ingredients completely and put aside in a mixing bowl.

Warm 50% of the