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Leek Patties

Bite-sized pan-fried croquettes, typically called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a delicious fusion of savory beef with the gentle, slightly sweet taste of tender leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and remove the base and the majority of the green tops. Cut in half along the length then into half-inch slices. Put in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and flavor well with salt and pepper. Combine completely using your palms then mold a couple of scoops into a patty, flattening a little. Place on a plate and proceed for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the croquettes in small batches until golden brown on each side. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Transfer the cooked patties to a plate covered with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a genuine treat. The golden outside reveals a creamy interior. The spinach adds a fresh, moderately natural taste, while the grated cheese gives a rich, savory richness. Feel free to swap the cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, clean it well, removing any hard stems, and cut into it into big pieces. Place in a big pot with a bit of water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then press out any excess liquid and reserve.

If using previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and season with salt and pepper. Combine well until blended. If the mixture seems too soft, add some additional breadcrumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut but less bulky than an large egg, and place them on a plate topped with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1cm. Cook the fritters a few at a time for a couple of minutes each side, turning so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a highly wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a pot and fill with enough cold water. Boil over a moderate heat for about 20 mins or until nearly done, adding extra liquid to keep the legumes covered if necessary.

Add the cracked wheat and continue cooking until softened. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Preheat a portion of the