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Leek Patties

Petite fried croquettes, typically known as keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a delicious combination of rich minced beef with the subtle, mildly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Clean the green leeks carefully and remove the base and the majority of the dark green parts. Chop into halves along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and spice and spice well with pepper and salt. Combine well using your fingers then shape a few spoonfuls into a patty, flattening a little. Place on a tray and repeat for the rest of the mixture.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the fritters in small groups until golden on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Take out the finished patties to a plate covered with kitchen paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine pleasure. The golden exterior opens up to a creamy filling. The leafy spinach imparts a bright, moderately natural taste, while the grated cheese provides a deep, flavorful richness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of water over a moderate heat. Once softened, remove in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the onion and garlic cloves until softened, about four minutes. Turn off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the dough seems too soft, add some extra breadcrumbs.

By hand, form the preparation into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet lined with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about 1 centimeter. Brown the patties a small batch for two to three minutes per side, rotating so they are golden all over, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only tasty but also a wonderfully nutritious snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and fill with plenty of fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, adding additional water to ensure the legumes immersed if needed.

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

Preheat half of the