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Leek Patties

Small fried croquettes, typically called keftedes, stand as a beloved signature dish in Sephardic cuisine. These wonderful leek fritters offer a tasty fusion of savory minced beef with the gentle, slightly sweet essence of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the leeks well and cut away the base and the majority of the green stalk. Slice in half lengthways then into half-inch rounds. Place in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 mins or until softened.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and paprika and spice well with seasoning. Combine well using your palms then form a couple of scoops into a ball, shaping a slightly. Put on a tray and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the oil is hot, brown the fritters in small groups until crispy on all sides. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Transfer the finished patties to a plate lined with paper towel and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a real treat. The crispy exterior opens up to a soft interior. The leafy spinach imparts a bright, slightly green flavor, while the cheese offers a deep, flavorful richness. You can substitute the cheesy element with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

When using leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

When working with defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about a few minutes. Take off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a container and spice with seasoning. Combine completely until blended. If the preparation seems too loose, incorporate some extra breading.

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 tray topped with baking paper. Seal and chill for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about half an inch. Fry the fritters a small batch for two to three minutes each side, rotating so they are golden everywhere, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only delicious but also a highly healthy bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a pot and submerge with plenty of fresh water. Boil over a medium heat for about 20 mins or until almost cooked, adding additional water to keep the pulses immersed if required.

Add the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat a portion of the