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Leek Patties

Bite-sized pan-fried croquettes, commonly referred to as keftedes, are a treasured delicacy in Sephardic cuisine. These leek fritters deliver a flavorful combination of hearty ground beef with the gentle, mildly sweet essence of fresh leeks, and they are truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the base and most of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Place in a large skillet and cover with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Stir completely using your hands then shape a several scoops into a croquette, flattening a slightly. Put on a plate and proceed for the remaining of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, cook the croquettes in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the ready croquettes to a plate lined with paper towel and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine treat. The golden exterior opens up to a smooth filling. The fresh spinach imparts a bright, somewhat green flavor, while the cheese offers a deep, savory creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly press out extra water.

Preheat the oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until tender, about four minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Combine well until combined. If the mixture seems too loose, add some extra breadcrumbs.

By hand, shape the mixture into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and set them on a baking sheet covered with wax paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, warm oil to a level of about half an inch. Fry the fritters a small batch for 2–3 minutes per side, flipping so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pot and fill with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring more water to ensure the legumes submerged if required.

Add the cracked wheat and continue cooking until fully cooked. Drain the mixture well and set aside in a mixing bowl.

Warm 50% of the