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Leek Patties

Small fried patties, typically referred to as keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek croquettes deliver a flavorful combination of savory minced beef with the delicate, sweetly mild essence of leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks carefully and trim off the base and most of the green stalk. Cut into halves along the length then into half-inch pieces. Place in a deep pan and fill with water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Mix thoroughly using your fingers then shape a few spoonfuls into a croquette, flattening a bit. Place on a platter and proceed for the remaining of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is ready, brown the croquettes in batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Take out the ready patties to a tray lined with kitchen paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a real delight. The crispy crust gives way to a creamy center. The fresh spinach brings a fresh, slightly natural taste, while the grated cheese provides a savory, savory smoothness. You can substitute the cheese with cooked, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, clean it carefully, getting rid of any tough stems, and cut into it into big pieces. Put in a big pot with a little hot water over a medium heat. Once cooked, strain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

When working with defrosted spinach, completely press out extra water.

Preheat the olive oil in a frying pan over a medium flame and cook the onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Place the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Combine thoroughly until blended. If the preparation looks too wet, incorporate some more breadcrumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and put them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a wide pan over medium flame, heat oil to a level of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, rotating so they are golden brown everywhere, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a extremely healthy bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, including more water to ensure the legumes submerged if required.

Stir in the burghul and keep cooking until softened. Drain the lentils and burghul completely and reserve in a mixing bowl.

Warm half of the