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Leek Patties

Petite crispy croquettes, typically referred to as keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a delicious blend of hearty ground beef with the gentle, sweetly mild taste of fresh leeks, making them absolutely addictive.

Produces 12

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

Clean the leeks carefully and remove the root ends and most of the green tops. Chop into halves lengthways then into 1.5cm rounds. Put in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and season well with salt and pepper. Stir completely using your palms then shape a several spoonfuls into a ball, shaping a bit. Put on a tray and repeat for the balance of the mixture.

Heat olive oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is hot, cook the croquettes in small batches until crispy on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Remove the finished fritters to a plate covered with kitchen paper and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true pleasure. The crunchy exterior reveals a creamy filling. The leafy spinach adds a fresh, slightly earthy taste, while the cheese offers a deep, flavorful creaminess. It's possible to replace the dairy cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to serve

When using fresh spinach, wash it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a deep pan with a small amount liquid over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

If using previously frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a pan over a medium heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Take off the flame.

Put the prepared spinach, fried onion and garlic, grated cheese, ricotta, spice, red spice, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until blended. If the dough looks too wet, mix in some extra breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a plate topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, heat oil to a amount of about 1cm. Cook the patties a few at a time for two to three minutes on both sides, rotating so they are crispy all over, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly healthy snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and cover with enough water. Boil over a medium flame for about 20 mins or until almost cooked, pouring more water to keep the pulses immersed if required.

Add the burghul and proceed cooking until softened. Strain the mixture thoroughly and put aside in a container.

Heat half of the