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Leek Patties

Small crispy croquettes, typically called keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek patties deliver a flavorful fusion of rich beef with the subtle, sweetly mild taste of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks carefully and trim off the root ends and the bulk of the green stalk. Cut in half along the length then into half-inch rounds. Place in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Drain the leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor generously with seasoning. Mix completely using your fingers then mold a few tablespoonfuls into a ball, shaping a little. Put on a platter and repeat for the balance of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, cook the fritters in small batches until golden brown on all sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the ready fritters to a dish topped with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine pleasure. The golden exterior reveals a soft filling. The spinach brings a bright, moderately natural taste, while the cheese gives a savory, savory creaminess. You can substitute the dairy cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

For raw spinach, clean it well, getting rid of any hard stems, and cut into it into big pieces. Put in a large saucepan with a bit of hot water over a medium flame. Once softened, drain in a colander for about 15 minutes, then remove any extra water and put aside.

If using previously frozen spinach, completely squeeze out extra water.

Preheat the oil in a skillet over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the heat.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Combine well until combined. If the mixture seems too loose, add some extra breadcrumbs.

By hand, form the preparation into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a tray covered with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only flavorful but also a extremely nutritious snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a pan and submerge with enough cold water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring additional water to keep the lentils immersed if required.

Mix in the burghul and keep cooking until softened. Strain the lentils and burghul thoroughly and put aside in a bowl.

Heat half of the