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Leek Patties

Small crispy croquettes, often known as keftedes, are a treasured delicacy in Sephardic cuisine. These particular leek patties offer a delicious blend of hearty minced beef with the delicate, sweetly mild taste of leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks well and trim off the root ends and most of the dark green parts. Slice into halves lengthways then into 1.5cm rounds. Place in a deep pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season generously with salt and pepper. Mix completely using your fingers then mold a few scoops into a croquette, pressing a little. Put on a plate and proceed for the rest of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the patties in batches until golden on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Take out the ready fritters to a dish topped with paper towel and allow to cool.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a genuine pleasure. The crunchy crust gives way to a creamy center. The leafy spinach imparts a bright, moderately natural flavor, while the cheese offers a savory, umami smoothness. You can substitute the cheese with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it carefully, removing any tough stems, and cut into it into sizable portions. Put in a deep pan with a bit of water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then press out any extra water and reserve.

If using thawed frozen spinach, thoroughly remove excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about a few minutes. Take off the flame.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and beaten eggs in a container and spice with pepper and salt. Combine completely until incorporated. If the preparation appears too loose, mix in some additional crumbs.

By hand, shape the dough into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and set them on a baking sheet topped with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only delicious but also a highly wholesome appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a pot and fill with enough cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to keep the pulses covered if needed.

Stir in the burghul and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm a portion of the