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Leek Patties

Petite crispy fritters, often referred to as keftedes, stand as a treasured speciality in Sephardic cuisine. These wonderful leek croquettes present a delicious combination of savory beef with the subtle, sweetly mild flavour of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks well and trim off the base and the majority of the green stalk. Cut in half along the length then into 1.5cm slices. Put in a deep pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor generously with salt and pepper. Mix well using your fingers then mold a couple of spoonfuls into a ball, flattening a little. Put on a plate and repeat for the remaining of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the croquettes in batches until crispy on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the finished patties to a dish topped with paper towel and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a genuine pleasure. The crunchy outside reveals a smooth center. The leafy spinach imparts a fresh, slightly natural flavor, while the dairy provides a deep, flavorful smoothness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

If using leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a little hot water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then remove any extra water and put aside.

For defrosted spinach, carefully press out extra water.

Heat the oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about four minutes. Turn off the flame.

Place the wilted spinach, fried onion and garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the preparation seems too loose, mix in some more crumbs.

By hand, shape the dough into oval shapes somewhat larger than a nut but less bulky than an egg, and set them on a plate covered with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a level of about 1cm. Brown the patties a small batch for two to three minutes on both sides, rotating so they are golden brown completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only flavorful but also a extremely healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pan and submerge with plenty of cold water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the lentils submerged if necessary.

Stir in the bulgur wheat and continue cooking until softened. Drain the mixture thoroughly and reserve in a container.

Warm a portion of the