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Leek Patties

Small fried fritters, typically known as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These leek fritters offer a tasty fusion of hearty beef with the gentle, mildly sweet essence of leeks, and they are truly irresistible.

Makes 12

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

Thoroughly wash the leeks well and trim off the base and the majority of the green stalk. Slice into halves lengthways then into 1.5cm rounds. Transfer in a deep pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor generously with salt and pepper. Mix well using your hands then shape a couple of scoops into a patty, pressing a bit. Put on a tray and proceed for the balance of the preparation.

Heat oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, fry the croquettes in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the ready patties to a tray lined with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a true treat. The crunchy outside gives way to a smooth interior. The fresh spinach adds a vibrant, somewhat green flavor, while the cheese provides a savory, savory creaminess. Feel free to swap the cheesy element with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to accompany

If using leafy greens, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

For previously frozen spinach, completely press out extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and garlic until translucent, about four minutes. Remove from the stove.

Place the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Mix well until blended. If the preparation seems too soft, add some more breading.

By hand, shape the mixture into oval shapes slightly larger than a walnut but less bulky than an egg, and set them on a baking sheet lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm oil to a depth of about 1 centimeter. Fry the patties a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these fritters are not only delicious but also a wonderfully wholesome bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Place the lentils in a pot and fill with ample fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, adding more water to keep the lentils submerged if required.

Mix in the burghul and proceed cooking until softened. Drain the lentils and burghul well and reserve in a mixing bowl.

Heat half of the