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Leek Patties

Petite fried croquettes, typically referred to as keftedes, stand as a beloved speciality in Sephardic cuisine. These particular leek croquettes deliver a tasty fusion of savory beef with the subtle, sweetly mild flavour of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the roots and the majority of the dark green parts. Chop lengthwise along the length then into 1.5cm rounds. Place in a deep frying pan and cover with water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and spice well with salt and pepper. Combine well using your fingers then mold a few tablespoonfuls into a ball, flattening a little. Put on a platter and repeat for the rest of the preparation.

Preheat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the patties in small batches until golden brown on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a tray topped with kitchen paper and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true delight. The crispy outside reveals a smooth filling. The leafy spinach brings a fresh, somewhat earthy note, while the cheese gives a deep, savory smoothness. You can substitute the cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to serve

If using leafy greens, wash it thoroughly, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a little liquid over a moderate heat. Once cooked, remove in a colander for about 15 mins, then remove any extra water and set aside.

When working with defrosted spinach, completely remove excess liquid.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Combine completely until incorporated. If the mixture looks too wet, mix in some more crumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a tray topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a level of about 1cm. Brown the patties a small batch for 2–3 minutes each side, turning so they are golden brown completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only tasty but also a highly nutritious appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a saucepan and fill with enough water. Boil over a medium heat for about 20 mins or until almost cooked, pouring more water to maintain the lentils submerged if required.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a container.

Heat a portion of the