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Leek Patties

Bite-sized crispy fritters, often referred to as keftedes, stand as a beloved delicacy in Sephardic cuisine. These wonderful leek croquettes offer a flavorful combination of savory ground beef with the gentle, sweetly mild taste of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks well and cut away the roots and the majority of the dark green parts. Slice lengthwise longways then into half-inch slices. Transfer in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and put in a big bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and season generously with salt and pepper. Stir completely using your fingers then form a few scoops into a croquette, flattening a slightly. Place on a tray and proceed for the balance of the mixture.

Warm oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, brown the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the finished fritters to a dish covered with kitchen paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a genuine delight. The golden outside gives way to a soft center. The leafy spinach imparts a vibrant, moderately natural note, while the grated cheese offers a deep, flavorful richness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, wash it well, discarding any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a bit of hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

For defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium flame and fry the onion and minced garlic until tender, about a few minutes. Turn off the stove.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Combine thoroughly until incorporated. If the mixture appears too wet, mix in some extra breadcrumbs.

By hand, form the dough into elongated patties slightly larger than a walnut shell but more compact than an large egg, and put them on a tray topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a level of about 1 centimeter. Brown the patties a small batch for two to three minutes each side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only delicious but also a extremely wholesome appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pot and submerge with plenty of cold water. Cook over a medium heat for about twenty minutes or until nearly done, pouring more water to keep the legumes submerged if needed.

Mix in the burghul and keep cooking until softened. Strain the mixture well and reserve in a container.

Preheat a portion of the