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Leek Patties

Small crispy fritters, commonly referred to as keftedes, represent a beloved speciality in Sephardic cooking. These leek croquettes present a delicious combination of rich ground beef with the subtle, slightly sweet essence of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the leeks carefully and cut away the root ends and the majority of the green tops. Cut lengthwise longways then into 1.5cm pieces. Put in a large skillet and submerge with cold water, then simmer over a medium heat for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Mix completely using your fingers then form a few spoonfuls into a ball, flattening a slightly. Put on a plate and proceed for the balance of the ingredients.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, brown the croquettes in small groups until crispy on both sides. (Do not fill the frying pan as this drops the heat of the cooking oil.) Transfer the cooked patties to a dish covered with paper towel and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a real pleasure. The crispy outside opens up to a creamy center. The leafy spinach adds a vibrant, slightly green note, while the dairy offers a rich, umami richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

When using raw spinach, clean it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any extra water and put aside.

If using previously frozen spinach, carefully press out extra water.

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

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until incorporated. If the dough appears too wet, add some more crumbs.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and set them on a plate covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a amount of about half an inch. Cook the patties a small batch for two to three minutes per side, turning so they are golden brown completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and submerge with enough water. Boil over a medium heat for about 20 mins or until partially softened, including additional water to maintain the lentils covered if necessary.

Add the bulgur wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the