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Leek Patties

Small pan-fried patties, typically known as keftedes, represent a treasured signature dish in Sephardic cuisine. These particular leek patties offer a delicious fusion of savory beef with the gentle, mildly sweet flavour of fresh leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks properly and trim off the base and the majority of the dark green parts. Slice in half longways then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season liberally with seasoning. Mix well using your fingers then mold a couple of spoonfuls into a croquette, pressing a bit. Place on a tray and continue for the balance of the mixture.

Preheat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the fritters in small batches until golden brown on both sides. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Remove the ready croquettes to a plate topped with paper towel and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The crunchy outside opens up to a soft interior. The leafy spinach brings a fresh, moderately earthy taste, while the cheese offers a rich, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

If using fresh spinach, clean it thoroughly, discarding any stalks, and cut into it into big pieces. Put in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a colander for about 15 minutes, then press out any remaining moisture and set aside.

For previously frozen spinach, thoroughly press out extra water.

Heat the oil in a frying pan over a medium heat and saute the onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine completely until combined. If the mixture seems too wet, add some extra crumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a nut but less bulky than an egg, and place them on a tray topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a depth of about 1cm. Fry the fritters a handful for a couple of minutes on both sides, turning so they are crispy everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a highly healthy bite or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pan and cover with plenty of cold water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring more water to keep the legumes submerged if necessary.

Stir in the cracked wheat and continue cooking until tender. Drain the lentils and burghul well and reserve in a bowl.

Warm 50% of the