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Leek Patties

Bite-sized fried fritters, typically known as keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek croquettes deliver a flavorful fusion of hearty minced beef with the subtle, slightly sweet essence of leeks, making them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Clean the leeks well and remove the roots and the bulk of the green stalk. Slice lengthwise longways then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice liberally with pepper and salt. Mix well using your palms then mold a couple of tablespoonfuls into a patty, flattening a little. Set on a platter and proceed for the remaining of the mixture.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, brown the patties in batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Take out the cooked croquettes to a tray topped with kitchen paper and let to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine pleasure. The crispy outside opens up to a smooth interior. The spinach brings a fresh, slightly natural note, while the cheese gives a savory, umami richness. It's possible to replace the cheesy element with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

When using raw spinach, clean it well, getting rid of any stalks, and coarsely chop it into big pieces. Place in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

If using defrosted spinach, completely remove extra water.

Preheat the olive oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Stir completely until blended. If the preparation appears too loose, mix in some additional breadcrumbs.

By hand, form the dough into oval shapes somewhat larger than a walnut but smaller than an large egg, and set them on a tray topped with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a amount of about 1cm. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are golden brown all over, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Put the dry lentils in a pan and submerge with ample cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring more water to ensure the pulses submerged if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and put aside in a container.

Heat a portion of the