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Leek Patties

Bite-sized pan-fried fritters, commonly known as keftedes, represent a beloved speciality in Sephardic cuisine. These leek fritters deliver a flavorful combination of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks carefully and remove the base and the bulk of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Place in a large skillet and fill with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice liberally with salt and pepper. Mix completely using your fingers then form a couple of tablespoonfuls into a ball, flattening a bit. Set on a platter and continue for the rest of the mixture.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, fry the fritters in small batches until golden brown on both sides. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Take out the finished croquettes to a plate topped with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a real treat. The golden exterior reveals a creamy interior. The spinach adds a bright, moderately natural note, while the cheese provides a deep, savory smoothness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Place in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

For defrosted spinach, thoroughly remove unwanted moisture.

Warm the oil in a pan over a medium flame and fry the onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix thoroughly until incorporated. If the dough seems too soft, add some additional breading.

Using your hands, form the preparation into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, preheat oil to a depth of about 1 centimeter. Brown the croquettes a small batch for two to three minutes each side, turning so they are crispy all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only delicious but also a extremely nutritious snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding more water to maintain the legumes immersed if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Heat half of the