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Leek Patties

Small crispy croquettes, typically known as keftedes, stand as a cherished speciality in Sephardic cuisine. These wonderful leek fritters present a flavorful combination of savory minced beef with the gentle, sweetly mild essence of fresh leeks, and they are utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Clean the leeks carefully and cut away the base and most of the green tops. Cut into halves longways then into half-inch rounds. Put in a large skillet and cover with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and season well with pepper and salt. Mix completely using your palms then form a couple of scoops into a croquette, flattening a bit. Place on a tray and repeat for the rest of the mixture.

Warm cooking oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is ready, fry the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the ready patties to a tray topped with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Patties

These spinach and cheese fritters are a true pleasure. The crunchy exterior gives way to a smooth filling. The leafy spinach imparts a vibrant, slightly green taste, while the dairy offers a savory, flavorful richness. It's possible to replace the dairy cheese with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it well, removing any hard stems, and cut into it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about 15 mins, then remove any extra water and set aside.

When working with defrosted spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and saute the onion and minced garlic until tender, about four minutes. Take off the flame.

Combine the prepared spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Combine completely until incorporated. If the mixture looks too loose, incorporate some extra breading.

With your fingers, form the mixture into oval shapes slightly larger than a walnut but more compact than an chicken egg, and put them on a plate topped with baking paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, warm oil to a level of about half an inch. Brown the croquettes a small batch for two to three minutes per side, flipping so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a highly wholesome snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a saucepan and submerge with enough cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, including additional water to keep the legumes immersed if required.

Mix in the burghul and proceed cooking until softened. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the