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Leek Patties

Bite-sized fried croquettes, often called keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a tasty blend of savory ground beef with the gentle, sweetly mild essence of tender leeks, making them absolutely crave-worthy.

Yields 12

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

Thoroughly wash the fresh leeks properly and remove the base and the bulk of the dark green parts. Cut in half along the length then into 1.5-centimeter pieces. Put in a large skillet and cover with water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Combine completely using your palms then shape a couple of spoonfuls into a ball, flattening a bit. Place on a plate and continue for the rest of the ingredients.

Preheat oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Remove the cooked patties to a plate topped with kitchen paper and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a true pleasure. The golden exterior reveals a soft filling. The spinach imparts a fresh, moderately natural flavor, while the grated cheese gives a rich, savory creaminess. You can substitute the cheese with cooked, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it carefully, removing any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

If using thawed frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Place the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, spice, paprika, breading and beaten eggs in a container and spice with pepper and salt. Combine thoroughly until blended. If the preparation looks too wet, mix in some additional crumbs.

With your fingers, mold the preparation into oval shapes slightly larger than a nut but smaller than an chicken egg, and set them on a tray lined with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1cm. Cook the patties a handful for 2–3 minutes on both sides, turning so they are crispy all over, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a pan and cover with plenty of cold water. Boil over a medium heat for about 20 mins or until almost cooked, including additional water to maintain the lentils submerged if necessary.

Mix in the burghul and continue cooking until softened. Strain the lentils and burghul completely and put aside in a container.

Heat a portion of the