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Leek Patties

Small pan-fried croquettes, typically called keftedes, are a cherished delicacy in Sephardic culinary traditions. These leek fritters offer a delicious fusion of savory beef with the subtle, sweetly mild essence of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the green leeks well and remove the base and the bulk of the green stalk. Cut in half lengthways then into half-inch slices. Put in a deep frying pan and submerge with water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your palms then mold a few scoops into a croquette, flattening a little. Place on a platter and repeat for the remaining of the preparation.

Heat olive oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, fry the fritters in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Transfer the cooked croquettes to a plate lined with kitchen paper and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real treat. The crunchy crust opens up to a smooth interior. The spinach adds a fresh, somewhat green note, while the cheese provides a deep, flavorful creaminess. You can substitute the dairy cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then press out any remaining moisture and put aside.

When working with defrosted spinach, carefully press out excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the wilted spinach, fried onion and garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Mix thoroughly until blended. If the preparation looks too loose, incorporate some extra breadcrumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and place them on a plate lined with wax paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1 centimeter. Cook the patties a handful for two to three minutes each side, turning so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until nearly done, including extra liquid to maintain the lentils submerged if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the mixture thoroughly and set aside in a mixing bowl.

Warm 50% of the