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Leek Patties

Petite fried patties, commonly known as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek patties offer a flavorful fusion of rich ground beef with the delicate, slightly sweet flavour of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks carefully and trim off the base and the bulk of the green tops. Slice in half longways then into half-inch rounds. Place in a deep frying pan and submerge with water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Stir well using your fingers then form a several tablespoonfuls into a patty, shaping a bit. Place on a platter and proceed for the balance of the preparation.

Preheat oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is hot, cook the croquettes in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Take out the cooked croquettes to a plate covered with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The crunchy outside reveals a soft interior. The spinach adds a vibrant, slightly earthy taste, while the dairy gives a savory, savory richness. You can substitute the cheese with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, wash it carefully, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little water over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then press out any excess liquid and set aside.

If using defrosted spinach, completely squeeze out excess liquid.

Heat the cooking oil in a pan over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine well until blended. If the dough looks too loose, mix in some extra breading.

Using your hands, shape the dough into elongated patties a bit bigger than a nut but smaller than an egg, and place them on a plate topped with baking paper. Cover and cool for at least one hour.

In a wide pan over medium heat, preheat olive oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes each side, rotating so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a pan and submerge with enough water. Cook over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the pulses submerged if necessary.

Add the bulgur wheat and keep cooking until softened. Remove the water from the ingredients well and put aside in a bowl.

Warm half of the