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Leek Patties

Petite pan-fried croquettes, often known as keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek fritters deliver a tasty fusion of rich beef with the subtle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks properly and trim off the base and the majority of the green stalk. Cut into halves along the length then into half-inch rounds. Place in a large skillet and fill with cold water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Stir thoroughly using your hands then shape a couple of tablespoonfuls into a patty, shaping a slightly. Set on a platter and proceed for the balance of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is ready, fry the fritters in small batches until crispy on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the ready croquettes to a dish topped with absorbent paper and let to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a real delight. The golden outside gives way to a smooth interior. The spinach adds a fresh, moderately green taste, while the grated cheese gives a deep, flavorful richness. You can substitute the cheesy element with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For leafy greens, rinse it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Put in a big pot with a little hot water over a medium heat. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, carefully remove excess liquid.

Warm the oil in a skillet over a medium heat and saute the diced onion and garlic until softened, about four minutes. Remove from the heat.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Mix completely until combined. If the mixture seems too wet, mix in some more breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a plate lined with wax paper. Seal and chill for at least one hour.

In a big skillet over medium heat, preheat olive oil to a level of about 1 centimeter. Cook the fritters a handful for two to three minutes per side, flipping so they are golden all over, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only tasty but also a extremely wholesome snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Place the dry lentils in a pan and fill with enough water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the lentils covered if required.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the mixture well and set aside in a bowl.

Warm half of the