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Leek Patties

Petite pan-fried fritters, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These leek fritters present a delicious blend of savory beef with the delicate, sweetly mild essence of tender leeks, making them truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and remove the root ends and most of the dark green parts. Slice into halves longways then into 1.5-centimeter pieces. Place in a large skillet and fill with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice generously with salt and pepper. Combine thoroughly using your hands then shape a couple of tablespoonfuls into a ball, shaping a bit. Set on a tray and continue for the balance of the ingredients.

Heat oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the croquettes in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Take out the ready croquettes to a dish covered with paper towel and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine treat. The crunchy exterior gives way to a creamy interior. The fresh spinach adds a bright, moderately earthy note, while the cheese gives a deep, savory richness. Feel free to swap the cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

For fresh spinach, clean it carefully, discarding any hard stems, and coarsely chop it into large chunks. Place in a big pot with a bit of hot water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then remove any extra water and set aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the oil in a skillet over a medium flame and saute the chopped onion and garlic until tender, about 4 minutes. Remove from the stove.

Place the prepared spinach, fried onion and garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a container and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation looks too soft, mix in some extra crumbs.

Using your hands, shape the preparation into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and put them on a plate topped with wax paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, heat oil to a depth of about half an inch. Brown the croquettes a handful for 2–3 minutes on both sides, turning so they are crispy all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only tasty but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pot and submerge with plenty of water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to keep the pulses submerged if necessary.

Add the burghul and keep cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Heat a portion of the