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Leek Patties

Petite crispy fritters, commonly called keftedes, are a treasured speciality in Sephardic culinary traditions. These particular leek croquettes offer a tasty blend of hearty beef with the subtle, mildly sweet taste of leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the green stalk. Cut lengthwise lengthways then into half-inch rounds. Place in a large skillet and submerge with water, then heat over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Stir thoroughly using your hands then mold a couple of spoonfuls into a ball, pressing a bit. Set on a tray and proceed for the rest of the preparation.

Heat oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is hot, cook the fritters in small groups until crispy on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Take out the ready patties to a tray lined with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine treat. The crunchy outside opens up to a soft filling. The fresh spinach adds a bright, moderately green note, while the grated cheese offers a savory, umami richness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to accompany

When using fresh spinach, wash it well, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a little water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then remove any extra water and set aside.

For defrosted spinach, carefully squeeze out extra water.

Warm the oil in a skillet over a medium heat and saute the diced onion and minced garlic until softened, about a few minutes. Remove from the flame.

Place the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix well until combined. If the preparation looks too loose, add some more breadcrumbs.

With your fingers, shape the preparation into elongated patties a bit bigger than a walnut but more compact than an large egg, and place them on a plate topped with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat oil to a amount of about 1 centimeter. Cook the patties a small batch for 2–3 minutes on both sides, turning so they are crispy completely, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully nutritious bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and fill with plenty of water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring more water to keep the pulses covered if required.

Add the cracked wheat and proceed cooking until tender. Remove the water from the mixture well and reserve in a container.

Warm half of the