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Leek Patties

Small crispy croquettes, commonly known as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These particular leek croquettes present a tasty combination of savory minced beef with the subtle, mildly sweet taste of tender leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and cut away the roots and the bulk of the dark green parts. Slice into halves longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the beef, eggs, matzo meal, dill, parsley and spice and flavor well with pepper and salt. Mix thoroughly using your fingers then mold a several scoops into a ball, shaping a bit. Put on a plate and continue for the balance of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is hot, brown the patties in batches until golden on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a tray topped with kitchen paper and allow to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese croquettes are a true delight. The crispy exterior gives way to a soft center. The leafy spinach adds a bright, slightly green note, while the dairy gives a rich, savory richness. You can substitute the cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Place in a big pot with a little hot water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a pan over a medium heat and fry the onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and season with pepper and salt. Combine completely until blended. If the dough seems too loose, mix in some extra breading.

Using your hands, mold the dough into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a amount of about half an inch. Fry the patties a handful for a couple of minutes each side, turning so they are crispy everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Add the lentils in a saucepan and cover with ample water. Boil over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the lentils submerged if required.

Add the burghul and proceed cooking until softened. Drain the mixture completely and reserve in a bowl.

Heat half of the