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Leek Patties

Bite-sized crispy croquettes, often known as keftedes, stand as a beloved speciality in Sephardic culinary traditions. These leek fritters deliver a delicious combination of hearty minced beef with the delicate, slightly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks carefully and trim off the base and most of the dark green parts. Cut into halves along the length then into half-inch slices. Transfer in a large skillet and fill with water, then cook over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and spice generously with seasoning. Combine well using your hands then shape a several tablespoonfuls into a croquette, flattening a bit. Set on a tray and repeat for the rest of the mixture.

Heat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is ready, brown the fritters in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the finished patties to a dish lined with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine pleasure. The crispy outside opens up to a smooth center. The leafy spinach adds a bright, slightly earthy note, while the grated cheese gives a deep, savory creaminess. Feel free to swap the dairy cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For leafy greens, rinse it carefully, removing any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a bit of liquid over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Warm the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Take off the flame.

Combine the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Combine well until incorporated. If the preparation appears too wet, incorporate some extra crumbs.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a tray lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a depth of about half an inch. Cook the patties a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only tasty but also a extremely wholesome bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pot and fill with ample cold water. Boil over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to ensure the pulses covered if required.

Add the cracked wheat and keep cooking until softened. Strain the ingredients completely and put aside in a bowl.

Warm 50% of the