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Leek Patties

Petite fried croquettes, commonly called keftedes, represent a treasured speciality in Sephardic cuisine. These leek fritters deliver a flavorful blend of savory minced beef with the gentle, slightly sweet essence of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks properly and remove the base and the bulk of the green stalk. Slice into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and paprika and flavor well with salt and pepper. Mix completely using your palms then mold a couple of scoops into a patty, flattening a slightly. Place on a tray and proceed for the balance of the ingredients.

Warm oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is hot, fry the patties in small groups until crispy on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the finished patties to a plate lined with paper towel and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a true treat. The golden outside gives way to a smooth filling. The leafy spinach brings a bright, moderately natural taste, while the dairy provides a rich, savory richness. It's possible to replace the dairy cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

For leafy greens, clean it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then remove any extra water and put aside.

When working with defrosted spinach, completely remove unwanted moisture.

Heat the oil in a skillet over a medium flame and cook the diced onion and minced garlic until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix well until incorporated. If the mixture seems too loose, incorporate some extra breading.

Using your hands, form the mixture into elongated patties a bit bigger than a walnut but less bulky than an egg, and place them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Brown the croquettes a handful for 2–3 minutes each side, flipping so they are golden brown everywhere, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only flavorful but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a saucepan and cover with ample cold water. Cook over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the pulses immersed if required.

Add the bulgur wheat and continue cooking until softened. Drain the mixture completely and set aside in a container.

Preheat a portion of the