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Leek Patties

Petite fried fritters, often referred to as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These particular leek fritters present a delicious combination of hearty ground beef with the subtle, slightly sweet essence of tender leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Wash the leeks properly and trim off the roots and the majority of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Put in a large skillet and cover with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and place in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Mix thoroughly using your hands then mold a couple of scoops into a croquette, pressing a slightly. Set on a tray and continue for the rest of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a medium heat. When the oil is ready, fry the fritters in batches until golden on each side. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Remove the ready croquettes to a plate topped with absorbent paper and permit to cool.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a real delight. The crispy outside gives way to a creamy filling. The leafy spinach adds a fresh, somewhat natural flavor, while the grated cheese provides a deep, savory richness. You can substitute the cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon slices, to accompany

When using leafy greens, clean it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then remove any excess liquid and set aside.

For thawed frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a pan over a medium heat and cook the onion and garlic until softened, about four minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until incorporated. If the dough seems too loose, mix in some additional breadcrumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet lined with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a amount of about 1 centimeter. Cook the croquettes a handful for two to three minutes each side, flipping so they are crispy everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only flavorful but also a highly wholesome snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a pot and cover with enough water. Boil over a medium flame for about twenty minutes or until nearly done, adding extra liquid to ensure the pulses covered if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Warm a portion of the