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Leek Patties

Bite-sized crispy croquettes, typically called keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek patties deliver a flavorful fusion of rich ground beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the green leeks properly and trim off the roots and most of the green tops. Cut into halves lengthways then into half-inch rounds. Place in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and season generously with pepper and salt. Combine thoroughly using your fingers then mold a couple of spoonfuls into a ball, shaping a slightly. Put on a platter and proceed for the rest of the preparation.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is hot, brown the patties in small groups until golden brown on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the finished croquettes to a plate topped with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a genuine delight. The golden exterior gives way to a creamy filling. The spinach imparts a bright, somewhat earthy flavor, while the dairy gives a rich, savory richness. Feel free to swap the cheese with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, wash it well, getting rid of any hard stems, and cut into it into big pieces. Put in a deep pan with a little water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then press out any extra water and set aside.

If using defrosted spinach, carefully press out excess liquid.

Warm the olive oil in a pan over a medium flame and fry the chopped onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Combine the wilted spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until combined. If the mixture appears too wet, add some more breading.

By hand, mold the dough into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and place them on a plate covered with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a amount of about 1cm. Fry the croquettes a small batch for two to three minutes on both sides, rotating so they are golden brown everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly healthy appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Add the lentils in a saucepan and submerge with enough water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the lentils submerged if required.

Mix in the cracked wheat and continue cooking until softened. Strain the ingredients completely and reserve in a bowl.

Heat half of the