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Leek Patties

Bite-sized pan-fried patties, often known as keftedes, represent a cherished delicacy in Sephardic cooking. These leek croquettes offer a delicious fusion of rich beef with the gentle, sweetly mild taste of tender leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks properly and remove the roots and the majority of the green tops. Cut lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and flavor liberally with salt and pepper. Mix thoroughly using your hands then mold a couple of spoonfuls into a patty, shaping a little. Place on a plate and continue for the rest of the ingredients.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the croquettes in small groups until crispy on all sides. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Transfer the finished croquettes to a dish covered with paper towel and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine pleasure. The crispy exterior opens up to a soft filling. The fresh spinach adds a vibrant, slightly natural note, while the dairy provides a savory, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

For leafy greens, clean it well, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount water over a medium heat. Once softened, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, completely press out excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and cook the onion and garlic until translucent, about a few minutes. Turn off the heat.

Put the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Mix well until incorporated. If the preparation seems too soft, mix in some more breading.

With your fingers, mold the preparation into oval croquettes slightly larger than a walnut but more compact than an egg, and set them on a plate lined with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, preheat oil to a depth of about 1 centimeter. Brown the fritters a small batch for a couple of minutes per side, flipping so they are golden brown everywhere, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully wholesome snack or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pot and cover with enough cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the lentils submerged if required.

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

Warm half of the