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Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, represent a beloved signature dish in Sephardic cuisine. These particular leek patties offer a tasty combination of rich beef with the subtle, sweetly mild essence of tender leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Wash the leeks properly and trim off the roots and most of the green tops. Chop in half along the length then into 1.5cm slices. Put in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Mix well using your hands then mold a few scoops into a croquette, flattening a little. Set on a platter and continue for the balance of the ingredients.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is hot, fry the patties in batches until golden on all sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Transfer the cooked croquettes to a dish topped with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese fritters are a true treat. The crispy outside reveals a soft filling. The spinach adds a vibrant, moderately green taste, while the grated cheese offers a deep, flavorful smoothness. Feel free to swap the cheese with steamed, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, rinse it thoroughly, discarding any hard stems, and cut into it into large chunks. Place in a deep pan with a bit of liquid over a medium heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, carefully press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and cook the onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir completely until blended. If the preparation seems too soft, add some extra breading.

Using your hands, form the mixture into elongated patties somewhat larger than a nut but smaller than an large egg, and put them on a plate lined with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a amount of about 1 centimeter. Fry the fritters a handful for a couple of minutes on both sides, flipping so they are crispy everywhere, then put on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully healthy snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a pot and submerge with enough water. Cook over a medium flame for about twenty minutes or until nearly done, adding additional water to ensure the pulses immersed if necessary.

Stir in the burghul and proceed cooking until softened. Strain the lentils and burghul thoroughly and reserve in a bowl.

Heat a portion of the