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Leek Patties

Small crispy fritters, commonly called keftedes, stand as a treasured signature dish in Sephardic cooking. These particular leek patties deliver a delicious fusion of savory ground beef with the subtle, mildly sweet essence of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and trim off the roots and most of the dark green parts. Chop lengthwise along the length then into 1.5-centimeter rounds. Place in a large skillet and fill with water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice liberally with seasoning. Mix well using your palms then form a few spoonfuls into a ball, pressing a little. Set on a tray and proceed for the remaining of the preparation.

Preheat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is hot, brown the patties in small groups until crispy on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the ready fritters to a tray topped with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a real delight. The crunchy crust gives way to a creamy interior. The fresh spinach brings a fresh, moderately natural note, while the dairy offers a rich, flavorful richness. Feel free to swap the cheese with steamed, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely press out extra water.

Warm the olive oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Combine well until combined. If the dough seems too wet, add some additional breadcrumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut shell but smaller than an egg, and set them on a tray covered with baking paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, preheat oil to a amount of about half an inch. Brown the fritters a handful for a couple of minutes per side, flipping so they are golden brown completely, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Place the lentils in a pot and submerge with plenty of cold water. Cook over a medium heat for about 20 mins or until partially softened, adding additional water to ensure the pulses submerged if needed.

Mix in the burghul and keep cooking until fully cooked. Drain the ingredients completely and reserve in a mixing bowl.

Warm 50% of the