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Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, represent a cherished signature dish in Sephardic cooking. These leek fritters offer a tasty fusion of hearty minced beef with the subtle, sweetly mild taste of leeks, and they are utterly irresistible.

Produces 12

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

Wash the leeks well and trim off the root ends and the majority of the green stalk. Cut into halves lengthways then into 1.5cm rounds. Transfer in a large skillet and submerge with cold water, then heat over a medium flame for about twenty minutes or until softened.

Strain the leeks and put in a big bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and spice generously with pepper and salt. Combine thoroughly using your fingers then shape a several tablespoonfuls into a ball, flattening a slightly. Set on a platter and repeat for the balance of the preparation.

Warm oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in small groups until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the cooked patties to a dish covered with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine pleasure. The golden exterior opens up to a creamy interior. The spinach adds a bright, moderately earthy taste, while the cheese gives a deep, umami smoothness. You can substitute the dairy cheese with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to garnish

For raw spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a deep pan with a bit of hot water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Heat the olive oil in a pan over a medium heat and cook the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Put the wilted spinach, fried onion and garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and spice with salt and pepper. Combine thoroughly until combined. If the dough seems too loose, incorporate some additional breading.

By hand, form the dough into elongated patties slightly larger than a walnut but more compact than an large egg, and set them on a baking sheet lined with wax paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the patties a few at a time for two to three minutes each side, rotating so they are golden all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely healthy snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Add the brown lentils in a saucepan and fill with ample fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring more water to ensure the pulses immersed if required.

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

Warm a portion of the