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Leek Patties

Petite crispy fritters, often referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These particular leek patties offer a delicious fusion of rich beef with the subtle, slightly sweet essence of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks carefully and remove the base and most of the dark green parts. Cut in half along the length then into 1.5cm pieces. Transfer in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and flavor well with seasoning. Mix completely using your fingers then shape a couple of tablespoonfuls into a ball, pressing a bit. Put on a platter and repeat for the rest of the preparation.

Preheat oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, fry the patties in small batches until crispy on each side. (Do not fill the pan as this lowers the oil temperature of the oil.) Take out the cooked croquettes to a dish lined with kitchen paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The golden exterior opens up to a creamy center. The spinach adds a fresh, slightly natural taste, while the grated cheese provides a rich, flavorful creaminess. You can substitute the cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to accompany

For leafy greens, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

For thawed frozen spinach, completely remove extra water.

Preheat the oil in a pan over a medium heat and fry the diced onion and garlic until translucent, about 4 minutes. Turn off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until incorporated. If the preparation seems too loose, add some extra crumbs.

With your fingers, shape the dough into oval shapes a bit bigger than a walnut but smaller than an large egg, and place them on a tray topped with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a amount of about 1cm. Brown the croquettes a handful for a couple of minutes on both sides, flipping so they are crispy everywhere, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only flavorful but also a highly healthy snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a pan and submerge with enough water. Cook over a moderate heat for about 20 minutes or until partially softened, adding more water to keep the legumes covered if needed.

Stir in the cracked wheat and continue cooking until softened. Drain the mixture well and reserve in a bowl.

Preheat a portion of the