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Leek Patties

Bite-sized crispy patties, often called keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek fritters offer a delicious blend of rich beef with the subtle, mildly sweet taste of leeks, and they are truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks carefully and trim off the root ends and the majority of the green tops. Chop into halves lengthways then into 1.5-centimeter pieces. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your palms then form a few tablespoonfuls into a ball, shaping a little. Set on a platter and continue for the remaining of the ingredients.

Heat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, brown the croquettes in small groups until crispy on all sides. (Do not fill the pan as this drops the heat of the oil.) Transfer the finished patties to a plate covered with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a genuine pleasure. The golden outside gives way to a soft interior. The leafy spinach brings a fresh, slightly natural note, while the cheese provides a savory, umami richness. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

When using raw spinach, rinse it carefully, removing any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a small amount liquid over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

When working with defrosted spinach, carefully remove extra water.

Preheat the cooking oil in a pan over a medium heat and saute the diced onion and garlic cloves until softened, about four minutes. Remove from the heat.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Combine completely until blended. If the mixture seems too wet, mix in some additional breading.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a tray lined with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Fry the fritters a small batch for a couple of minutes each side, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only tasty but also a wonderfully wholesome bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to ensure the lentils submerged if required.

Add the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul completely and put aside in a bowl.

Warm a portion of the