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Leek Croquettes

Petite pan-fried fritters, often known as keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek patties present a tasty blend of rich minced beef with the gentle, slightly sweet taste of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the green leeks well and remove the base and most of the green stalk. Slice in half longways then into half-inch pieces. Place in a deep frying pan and cover with cold water, then heat over a medium flame for about 20 minutes or until tender.

Strain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season liberally with seasoning. Stir thoroughly using your fingers then form a several tablespoonfuls into a patty, flattening a little. Set on a platter and repeat for the balance of the ingredients.

Heat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in small groups until golden on both sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Transfer the ready fritters to a plate covered with absorbent paper and let to cool.

Present with lemon slices.

Spinach Patties

These cheesy spinach patties are a genuine pleasure. The crispy crust reveals a smooth interior. The fresh spinach adds a fresh, moderately earthy note, while the dairy provides a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using raw spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Heat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the flame.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Mix well until combined. If the dough seems too soft, mix in some additional breading.

With your fingers, form the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a plate topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat oil to a amount of about half an inch. Fry the patties a few at a time for 2–3 minutes each side, rotating so they are golden brown everywhere, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully wholesome snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a pan and submerge with enough cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to maintain the legumes immersed if required.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture completely and reserve in a bowl.

Heat 50% of the