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Leek Patties

Petite crispy croquettes, commonly known as keftedes, represent a cherished speciality in Sephardic cooking. These leek patties present a tasty combination of hearty ground beef with the gentle, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Yields 12

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

Clean the fresh leeks properly and trim off the root ends and most of the dark green parts. Chop lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and paprika and spice liberally with salt and pepper. Combine thoroughly using your fingers then form a several tablespoonfuls into a ball, pressing a bit. Place on a platter and continue for the remaining of the preparation.

Warm olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the patties in small batches until crispy on each side. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the finished fritters to a plate lined with kitchen paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a real pleasure. The crispy exterior opens up to a creamy filling. The fresh spinach brings a vibrant, moderately green flavor, while the cheese offers a deep, umami smoothness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Place in a big pot with a bit of hot water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and put aside.

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

Warm the olive oil in a pan over a medium flame and cook the onion and garlic cloves until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the mixture appears too loose, mix in some more breading.

By hand, mold the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a tray lined with wax paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, heat oil to a depth of about 1cm. Cook the fritters a handful for two to three minutes on both sides, flipping so they are golden completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and cover with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring more water to ensure the lentils immersed if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul completely and set aside in a bowl.

Preheat a portion of the