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Leek Patties

Bite-sized crispy patties, often referred to as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These wonderful leek fritters present a delicious fusion of rich ground beef with the subtle, sweetly mild taste of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the roots and the majority of the green tops. Cut lengthwise longways then into half-inch slices. Place in a large skillet and fill with fresh water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and spice and flavor liberally with seasoning. Combine well using your hands then shape a several spoonfuls into a patty, pressing a bit. Place on a platter and proceed for the rest of the ingredients.

Warm olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, cook the croquettes in small groups until crispy on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the ready croquettes to a tray topped with kitchen paper and let to drain.

Offer with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a true pleasure. The crispy outside opens up to a creamy center. The fresh spinach brings a vibrant, slightly green taste, while the dairy offers a deep, savory richness. It's possible to replace the cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Put in a deep pan with a bit of water over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then press out any extra water and put aside.

If using defrosted spinach, completely squeeze out extra water.

Preheat the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic until tender, about 4 minutes. Take off the stove.

Combine the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Stir thoroughly until combined. If the preparation appears too soft, mix in some extra breading.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and put them on a plate covered with wax paper. Wrap and cool for at least one hour.

In a big skillet over medium flame, heat oil to a depth of about 1 centimeter. Cook the fritters a few at a time for two to three minutes each side, turning so they are golden brown everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only delicious but also a wonderfully wholesome snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a pot and submerge with enough fresh water. Cook over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to keep the lentils submerged if needed.

Add the burghul and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat a portion of the