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Leek Patties

Petite pan-fried croquettes, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These wonderful leek patties present a delicious fusion of savory minced beef with the delicate, sweetly mild taste of tender leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and trim off the base and most of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and fill with cold water, then heat over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor generously with salt and pepper. Mix completely using your hands then shape a couple of tablespoonfuls into a croquette, pressing a bit. Set on a platter and proceed for the remaining of the ingredients.

Warm oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, brown the patties in small batches until crispy on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Remove the ready fritters to a tray topped with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine pleasure. The crispy exterior opens up to a creamy center. The fresh spinach adds a fresh, somewhat natural note, while the dairy provides a rich, flavorful richness. Feel free to swap the cheesy element with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For leafy greens, clean it well, removing any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a sieve for about 15 mins, then press out any excess liquid and put aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium heat and fry the onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine well until incorporated. If the mixture looks too wet, mix in some additional breading.

With your fingers, form the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and set them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes each side, flipping so they are crispy all over, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a highly wholesome bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Add the brown lentils in a saucepan and fill with ample water. Cook over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the pulses submerged if required.

Add the cracked wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the