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Leek Patties

Small pan-fried croquettes, typically referred to as keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These particular leek croquettes offer a tasty combination of savory minced beef with the subtle, mildly sweet flavour of leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Clean the leeks well and remove the base and most of the green tops. Chop lengthwise longways then into 1.5cm rounds. Put in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and place in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor generously with pepper and salt. Combine thoroughly using your hands then shape a couple of scoops into a ball, shaping a little. Set on a platter and proceed for the balance of the preparation.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Transfer the cooked fritters to a plate covered with kitchen paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine pleasure. The crispy outside opens up to a smooth filling. The fresh spinach imparts a fresh, somewhat green note, while the dairy provides a rich, umami richness. It's possible to replace the cheesy element with steamed, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For leafy greens, rinse it thoroughly, removing any tough stems, and cut into it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then remove any extra water and set aside.

When working with previously frozen spinach, completely squeeze out extra water.

Warm the oil in a skillet over a moderate heat and cook the onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breading and beaten eggs in a container and spice with seasoning. Mix completely until incorporated. If the preparation looks too soft, mix in some additional breading.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet covered with wax paper. Cover and chill for at least one hour.

In a big skillet over medium flame, preheat oil to a depth of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes on both sides, rotating so they are golden all over, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and fill with plenty of cold water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to ensure the pulses covered if required.

Add the burghul and continue cooking until tender. Strain the ingredients thoroughly and set aside in a bowl.

Heat half of the