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Leek Patties

Small fried patties, often called keftedes, are a beloved signature dish in Sephardic cuisine. These leek croquettes deliver a tasty blend of hearty ground beef with the subtle, mildly sweet taste of tender leeks, rendering them truly addictive.

Makes 12

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

Thoroughly wash the fresh leeks carefully and cut away the root ends and most of the green tops. Cut lengthwise longways then into 1.5cm rounds. Transfer in a deep pan and cover with water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season generously with seasoning. Combine completely using your palms then form a several tablespoonfuls into a patty, pressing a slightly. Place on a plate and continue for the balance of the preparation.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the croquettes in small batches until golden on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the ready croquettes to a plate lined with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a real pleasure. The crispy exterior gives way to a soft interior. The leafy spinach adds a bright, somewhat earthy taste, while the cheese provides a rich, umami richness. It's possible to replace the cheese with boiled, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a little water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any extra water and put aside.

For defrosted spinach, completely press out extra water.

Preheat the oil in a frying pan over a medium heat and cook the diced onion and minced garlic until tender, about four minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine well until combined. If the dough looks too wet, add some more crumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut shell but more compact than an egg, and put them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a depth of about half an inch. Cook the croquettes a small batch for two to three minutes on both sides, turning so they are golden all over, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully healthy bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the legumes covered if necessary.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a bowl.

Preheat half of the