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Leek Patties

Small fried croquettes, typically known as keftedes, are a beloved speciality in Sephardic cuisine. These wonderful leek patties offer a delicious fusion of savory minced beef with the delicate, slightly sweet essence of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the root ends and the majority of the dark green parts. Cut into halves along the length then into 1.5cm slices. Put in a deep pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and spice and season liberally with salt and pepper. Combine well using your palms then form a few scoops into a ball, pressing a slightly. Place on a plate and proceed for the rest of the ingredients.

Preheat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Remove the finished fritters to a dish lined with kitchen paper and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true delight. The golden outside gives way to a smooth center. The fresh spinach brings a vibrant, moderately natural flavor, while the dairy offers a rich, umami creaminess. It's possible to replace the cheesy element with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, wash it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, completely squeeze out excess liquid.

Heat the oil in a pan over a moderate heat and fry the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, breading and beaten eggs in a container and flavor with pepper and salt. Combine completely until blended. If the dough looks too soft, mix in some extra breadcrumbs.

By hand, mold the mixture into elongated patties slightly larger than a walnut shell but less bulky than an egg, and put them on a tray topped with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a amount of about half an inch. Cook the fritters a small batch for a couple of minutes each side, rotating so they are golden completely, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Put the lentils in a pot and cover with ample fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, including extra liquid to ensure the lentils submerged if necessary.

Add the bulgur wheat and proceed cooking until softened. Drain the mixture well and set aside in a bowl.

Warm 50% of the