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Leek Patties

Small crispy patties, commonly known as keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek croquettes offer a flavorful combination of savory beef with the delicate, sweetly mild flavour of tender leeks, rendering them utterly irresistible.

Makes 12

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

Wash the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Chop into halves longways then into half-inch rounds. Put in a large skillet and submerge with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice generously with pepper and salt. Stir thoroughly using your fingers then form a several tablespoonfuls into a patty, flattening a little. Put on a platter and repeat for the rest of the ingredients.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is sizzling, brown the patties in small groups until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the finished croquettes to a dish topped with paper towel and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a true pleasure. The crispy crust reveals a creamy interior. The leafy spinach brings a fresh, moderately green note, while the cheese provides a rich, flavorful creaminess. You can substitute the cheesy element with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, clean it well, getting rid of any stalks, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a medium heat. Once cooked, strain in a colander for about 15 mins, then remove any excess liquid and reserve.

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

Warm the oil in a skillet over a medium heat and saute the diced onion and garlic cloves until translucent, about a few minutes. Turn off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breading and beaten eggs in a large bowl and season with seasoning. Combine completely until incorporated. If the dough seems too soft, incorporate some extra crumbs.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with baking paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, heat oil to a level of about 1cm. Cook the fritters a handful for 2–3 minutes per side, turning so they are golden completely, then place on paper towel.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a extremely nutritious appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a pot and submerge with enough cold water. Cook over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the lentils covered if necessary.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul well and put aside in a bowl.

Warm half of the