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Leek Patties

Petite pan-fried fritters, typically called keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These leek fritters deliver a tasty blend of rich beef with the gentle, sweetly mild taste of tender leeks, and they are absolutely addictive.

Produces 12

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

Clean the fresh leeks properly and trim off the roots and most of the green stalk. Cut in half lengthways then into half-inch rounds. Place in a deep pan and fill with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor well with pepper and salt. Combine well using your fingers then shape a several scoops into a patty, flattening a little. Set on a platter and continue for the rest of the ingredients.

Heat oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is sizzling, cook the croquettes in small groups until crispy on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the ready fritters to a plate covered with absorbent paper and let to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a true treat. The crispy outside opens up to a smooth filling. The fresh spinach brings a vibrant, somewhat natural taste, while the cheese gives a rich, umami smoothness. Feel free to swap the dairy cheese with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

If using defrosted spinach, carefully press out unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and flavor with seasoning. Stir completely until incorporated. If the dough appears too loose, incorporate some more breading.

By hand, shape the mixture into elongated patties a bit bigger than a nut but more compact than an chicken egg, and put them on a plate lined with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, warm olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes each side, turning so they are golden everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only tasty but also a highly healthy appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with plenty of cold water. Boil over a medium flame for about twenty minutes or until almost cooked, including extra liquid to keep the lentils covered if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a container.

Preheat a portion of the