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Leek Patties

Bite-sized pan-fried patties, often called keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These particular leek patties deliver a delicious blend of savory ground beef with the subtle, mildly sweet essence of leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and remove the roots and the bulk of the green stalk. Slice lengthwise longways then into half-inch slices. Place in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and season well with seasoning. Combine well using your hands then shape a few tablespoonfuls into a croquette, shaping a bit. Set on a platter and continue for the balance of the ingredients.

Warm cooking oil in a skillet to a depth of about 2cm over a medium heat. When the oil is hot, cook the croquettes in small batches until golden brown on each side. (Avoid overcrowding the pan as this reduces the heat of the oil.) Remove the cooked patties to a tray topped with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a real pleasure. The crispy exterior opens up to a smooth filling. The leafy spinach brings a bright, slightly earthy note, while the cheese offers a savory, flavorful smoothness. Feel free to swap the cheese with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to garnish

When using raw spinach, clean it carefully, discarding any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a little water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

For thawed frozen spinach, completely press out extra water.

Preheat the cooking oil in a frying pan over a moderate heat and fry the onion and garlic until softened, about four minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Mix thoroughly until blended. If the mixture seems too soft, mix in some extra breading.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet lined with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1cm. Brown the patties a few at a time for two to three minutes on both sides, turning so they are crispy all over, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pot and fill with plenty of water. Simmer over a moderate heat for about 20 mins or until partially softened, including additional water to ensure the pulses covered if required.

Stir in the burghul and continue cooking until tender. Strain the mixture thoroughly and put aside in a container.

Preheat a portion of the