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Leek Patties

Bite-sized fried croquettes, commonly known as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These particular leek fritters present a delicious blend of rich beef with the delicate, sweetly mild taste of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Wash the leeks well and remove the root ends and the majority of the dark green parts. Chop into halves lengthways then into 1.5cm slices. Transfer in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice well with seasoning. Stir well using your palms then mold a several tablespoonfuls into a croquette, flattening a bit. Place on a platter and repeat for the remaining of the preparation.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the oil is hot, cook the patties in batches until golden on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Take out the cooked patties to a plate topped with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true delight. The golden exterior gives way to a smooth filling. The spinach adds a fresh, moderately green flavor, while the grated cheese provides a savory, umami smoothness. You can substitute the cheese with cooked, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

For defrosted spinach, thoroughly remove unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Put the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine well until blended. If the dough seems too wet, mix in some extra crumbs.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut but less bulky than an large egg, and place them on a plate covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes each side, turning so they are crispy all over, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only delicious but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pan and cover with ample cold water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the legumes immersed if needed.

Add the cracked wheat and keep cooking until tender. Strain the ingredients well and reserve in a mixing bowl.

Preheat 50% of the