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Leek Croquettes

Small pan-fried croquettes, commonly called keftedes, represent a cherished speciality in Sephardic cuisine. These particular leek patties deliver a delicious combination of savory minced beef with the subtle, sweetly mild taste of tender leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and cut away the base and the majority of the green tops. Slice lengthwise longways then into 1.5cm slices. Transfer in a deep pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Stir well using your hands then form a couple of tablespoonfuls into a ball, pressing a little. Set on a tray and proceed for the rest of the preparation.

Warm cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is sizzling, fry the patties in small groups until crispy on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Take out the finished fritters to a plate covered with paper towel and let to drain.

Offer with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a real delight. The golden exterior reveals a creamy filling. The fresh spinach adds a vibrant, slightly natural note, while the dairy provides a rich, flavorful richness. It's possible to replace the cheesy element with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

For leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

When working with defrosted spinach, thoroughly remove extra water.

Heat the olive oil in a skillet over a moderate heat and saute the diced onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Put the cooked spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a container and season with pepper and salt. Mix completely until combined. If the preparation seems too loose, incorporate some extra breading.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut but less bulky than an large egg, and place them on a baking sheet covered with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a level of about half an inch. Fry the fritters a small batch for 2–3 minutes each side, rotating so they are crispy all over, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these patties are not only delicious but also a highly nutritious appetizer or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, including extra liquid to ensure the legumes submerged if needed.

Mix in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul completely and reserve in a mixing bowl.

Heat a portion of the