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Leek Patties

Bite-sized crispy patties, typically called keftedes, are a cherished signature dish in Sephardic cuisine. These wonderful leek patties present a flavorful combination of hearty beef with the subtle, sweetly mild flavour of tender leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks properly and remove the roots and the majority of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with pepper and salt. Mix completely using your hands then mold a few scoops into a patty, pressing a little. Put on a plate and repeat for the rest of the preparation.

Preheat olive oil in a pan to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the patties in batches until golden brown on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the cooked fritters to a tray topped with paper towel and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine treat. The golden crust opens up to a smooth center. The spinach brings a bright, somewhat natural flavor, while the dairy provides a savory, savory richness. Feel free to swap the cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

When using leafy greens, rinse it well, removing any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium flame. Once cooked, strain in a colander for about 15 mins, then press out any excess liquid and put aside.

If using defrosted spinach, thoroughly remove extra water.

Warm the cooking oil in a pan over a medium flame and saute the onion and garlic until tender, about a few minutes. Remove from the stove.

Place the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, breading and beaten eggs in a container and season with pepper and salt. Combine well until combined. If the dough seems too soft, add some more crumbs.

Using your hands, shape the dough into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and place them on a tray lined with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a level of about 1cm. Brown the croquettes a few at a time for two to three minutes each side, rotating so they are golden completely, then put on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with plenty of fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses submerged if required.

Add the cracked wheat and keep cooking until tender. Remove the water from the mixture completely and put aside in a container.

Warm 50% of the