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Leek Patties

Petite fried patties, often referred to as keftedes, represent a cherished speciality in Sephardic cooking. These wonderful leek croquettes present a flavorful combination of savory minced beef with the gentle, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks properly and trim off the root ends and the majority of the dark green parts. Chop into halves lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor generously with salt and pepper. Mix well using your palms then form a several tablespoonfuls into a croquette, flattening a bit. Set on a platter and proceed for the rest of the preparation.

Warm olive oil in a pan to a level of about 2cm over a medium heat. When the oil is ready, cook the croquettes in small groups until golden on all sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Take out the finished croquettes to a dish topped with absorbent paper and let to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine pleasure. The crispy crust reveals a smooth interior. The spinach brings a bright, somewhat natural taste, while the grated cheese provides a rich, umami smoothness. You can substitute the dairy cheese with steamed, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For raw spinach, clean it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a small amount water over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any excess liquid and put aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a pan over a medium heat and cook the onion and garlic until tender, about a few minutes. Remove from the heat.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Stir completely until incorporated. If the dough appears too wet, incorporate some extra breading.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm oil to a depth of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes on both sides, turning so they are golden brown completely, then put on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these patties are not only flavorful but also a highly nutritious snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to ensure the pulses submerged if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Remove the water from the mixture completely and set aside in a mixing bowl.

Preheat 50% of the