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Leek Patties

Small fried fritters, often known as keftedes, are a treasured signature dish in Sephardic culinary traditions. These wonderful leek patties offer a delicious blend of rich minced beef with the delicate, sweetly mild taste of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks well and cut away the root ends and most of the green tops. Cut in half lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season liberally with seasoning. Stir thoroughly using your palms then form a few tablespoonfuls into a patty, pressing a bit. Place on a tray and continue for the balance of the mixture.

Heat oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is hot, cook the croquettes in small batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the finished croquettes to a plate covered with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a genuine treat. The golden outside gives way to a creamy center. The fresh spinach adds a fresh, slightly earthy taste, while the grated cheese gives a rich, flavorful creaminess. Feel free to swap the cheesy element with cooked, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For raw spinach, wash it well, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and fry the diced onion and garlic until tender, about a few minutes. Take off the heat.

Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine completely until combined. If the preparation appears too loose, mix in some more crumbs.

By hand, shape the preparation into elongated patties a bit bigger than a walnut but more compact than an large egg, and set them on a baking sheet covered with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a amount of about 1cm. Brown the croquettes a few at a time for 2–3 minutes each side, rotating so they are crispy all over, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only delicious but also a extremely healthy bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and submerge with ample water. Cook over a medium heat for about twenty minutes or until nearly done, adding more water to keep the pulses immersed if required.

Add the cracked wheat and proceed cooking until tender. Strain the ingredients completely and reserve in a container.

Warm 50% of the