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Leek Patties

Small fried patties, commonly called keftedes, stand as a treasured speciality in Sephardic cuisine. These leek croquettes deliver a flavorful combination of rich ground beef with the delicate, sweetly mild flavour of leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and remove the base and the majority of the green stalk. Cut into halves lengthways then into half-inch pieces. Transfer in a deep pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and spice and season generously with pepper and salt. Combine thoroughly using your palms then form a couple of tablespoonfuls into a patty, flattening a little. Set on a platter and continue for the balance of the ingredients.

Preheat oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, fry the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the ready croquettes to a tray lined with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real pleasure. The crispy exterior gives way to a smooth center. The fresh spinach brings a vibrant, slightly green flavor, while the dairy gives a savory, savory smoothness. It's possible to replace the cheesy element with cooked, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it carefully, getting rid of any stalks, and roughly chop it into big pieces. Place in a big pot with a little water over a medium heat. Once softened, remove in a colander for about 15 mins, then remove any remaining moisture and reserve.

If using defrosted spinach, thoroughly remove extra water.

Heat the oil in a pan over a medium heat and saute the diced onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Place the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Stir thoroughly until incorporated. If the mixture looks too wet, incorporate some more breading.

With your fingers, shape the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate lined with baking paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, turning so they are golden all over, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a saucepan and cover with ample fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, adding more water to keep the pulses immersed if necessary.

Add the burghul and continue cooking until tender. Remove the water from the lentils and burghul well and put aside in a container.

Heat a portion of the