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Leek Patties

Small pan-fried fritters, often referred to as keftedes, stand as a beloved delicacy in Sephardic cooking. These wonderful leek croquettes offer a flavorful blend of hearty beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Wash the leeks well and cut away the base and the bulk of the green tops. Slice lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and cover with water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and season well with seasoning. Combine well using your palms then form a few scoops into a patty, pressing a slightly. Place on a plate and repeat for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the croquettes in small groups until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Take out the ready patties to a tray lined with kitchen paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine delight. The crunchy crust opens up to a smooth filling. The leafy spinach brings a vibrant, moderately green taste, while the grated cheese gives a rich, flavorful creaminess. It's possible to replace the cheesy element with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a bit of hot water over a medium heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For defrosted spinach, carefully squeeze out extra water.

Heat the cooking oil in a pan over a medium heat and fry the onion and garlic until softened, about four minutes. Turn off the flame.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the preparation seems too soft, mix in some extra breading.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut but smaller than an egg, and place them on a plate topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a amount of about 1 centimeter. Brown the patties a handful for two to three minutes per side, rotating so they are golden completely, then place on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a pot and fill with ample fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring more water to keep the legumes immersed if necessary.

Mix in the burghul and continue cooking until tender. Remove the water from the lentils and burghul completely and reserve in a bowl.

Preheat 50% of the