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Leek Patties

Bite-sized fried patties, often referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These leek croquettes offer a flavorful combination of savory ground beef with the subtle, slightly sweet taste of leeks, rendering them utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks carefully and remove the root ends and the bulk of the green stalk. Slice into halves longways then into half-inch rounds. Place in a deep pan and submerge with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and sweet paprika and flavor generously with seasoning. Combine thoroughly using your fingers then mold a several tablespoonfuls into a patty, pressing a little. Set on a plate and continue for the rest of the preparation.

Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the cooked patties to a plate covered with absorbent paper and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true treat. The crunchy outside opens up to a smooth center. The spinach adds a vibrant, slightly green taste, while the dairy gives a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, rinse it carefully, removing any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a medium flame. Once softened, remove in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Preheat the oil in a skillet over a moderate heat and fry the onion and minced garlic until softened, about four minutes. Take off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and eggs in a large bowl and season with seasoning. Stir completely until blended. If the dough looks too wet, mix in some extra breading.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and place them on a plate topped with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a level of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, flipping so they are crispy all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only flavorful but also a highly healthy bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a pan and submerge with enough fresh water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to keep the legumes immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Warm half of the