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Leek Patties

Small pan-fried fritters, typically referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These wonderful leek patties present a flavorful fusion of rich minced beef with the delicate, mildly sweet flavour of fresh leeks, rendering them absolutely addictive.

Produces 12

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

Wash the green leeks properly and trim off the root ends and most of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a large skillet and fill with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and spice and flavor liberally with seasoning. Mix completely using your hands then form a couple of spoonfuls into a ball, shaping a slightly. Put on a tray and repeat for the remaining of the ingredients.

Heat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the fritters in small groups until golden brown on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a dish topped with kitchen paper and let to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a real delight. The golden exterior opens up to a creamy interior. The fresh spinach adds a fresh, slightly green note, while the dairy gives a savory, umami creaminess. Feel free to swap the dairy cheese with steamed, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to serve

For leafy greens, rinse it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, drain in a colander for about a quarter hour, then remove any excess liquid and put aside.

If using defrosted spinach, thoroughly press out extra water.

Heat the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until tender, about four minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix completely until blended. If the preparation appears too soft, mix in some more crumbs.

Using your hands, shape the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and put them on a plate lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a depth of about 1cm. Brown the patties a handful for two to three minutes each side, rotating so they are crispy everywhere, then place on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only flavorful but also a extremely healthy bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pot and fill with enough cold water. Boil over a medium flame for about 20 minutes or until partially softened, adding more water to keep the legumes covered if required.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a container.

Heat a portion of the