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Leek Patties

Small fried fritters, typically referred to as keftedes, represent a treasured delicacy in Sephardic cooking. These leek croquettes offer a flavorful combination of savory ground beef with the delicate, slightly sweet essence of fresh leeks, and they are utterly addictive.

Makes 12

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

Wash the leeks properly and trim off the root ends and the majority of the dark green parts. Cut lengthwise longways then into half-inch pieces. Put in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Combine well using your fingers then mold a couple of tablespoonfuls into a croquette, pressing a little. Set on a plate and continue for the remaining of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, brown the croquettes in batches until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the finished patties to a dish covered with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a true treat. The crispy crust opens up to a smooth interior. The fresh spinach brings a fresh, somewhat natural flavor, while the cheese offers a savory, umami creaminess. You can substitute the cheese with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For leafy greens, wash it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a bit of liquid over a medium flame. Once cooked, strain in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, carefully press out excess liquid.

Preheat the oil in a skillet over a medium heat and fry the diced onion and garlic until tender, about four minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until combined. If the dough seems too loose, mix in some extra breadcrumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut shell but more compact than an egg, and set them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a level of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes per side, flipping so they are golden brown everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only delicious but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with plenty of fresh water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to ensure the lentils covered if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and put aside in a container.

Preheat 50% of the