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Leek Patties

Petite pan-fried patties, typically known as keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek fritters offer a flavorful blend of rich ground beef with the subtle, slightly sweet essence of tender leeks, rendering them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and trim off the root ends and the bulk of the dark green parts. Slice in half lengthways then into 1.5-centimeter slices. Place in a deep frying pan and fill with water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and paprika and flavor liberally with seasoning. Mix completely using your fingers then form a several tablespoonfuls into a patty, shaping a bit. Put on a tray and repeat for the rest of the ingredients.

Preheat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the oil is hot, fry the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Transfer the finished croquettes to a plate lined with paper towel and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a real pleasure. The crunchy outside gives way to a soft interior. The spinach imparts a fresh, moderately earthy flavor, while the grated cheese gives a savory, umami creaminess. You can substitute the dairy cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using leafy greens, clean it well, removing any stalks, and roughly chop it into large chunks. Place in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using defrosted spinach, carefully squeeze out excess liquid.

Preheat the oil in a skillet over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Mix completely until incorporated. If the mixture appears too loose, add some additional crumbs.

By hand, form the dough into elongated patties a bit bigger than a walnut but smaller than an large egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Cook the patties a handful for a couple of minutes on both sides, turning so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a highly wholesome snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, adding additional water to ensure the legumes immersed if required.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and reserve in a container.

Warm a portion of the