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Leek Patties

Petite pan-fried patties, commonly referred to as keftedes, represent a treasured delicacy in Sephardic cooking. These leek croquettes deliver a tasty blend of hearty beef with the gentle, mildly sweet taste of tender leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks carefully and remove the roots and most of the green tops. Slice lengthwise along the length then into half-inch slices. Transfer in a deep frying pan and cover with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Stir thoroughly using your hands then mold a several scoops into a croquette, shaping a little. Put on a plate and continue for the balance of the ingredients.

Preheat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is ready, cook the patties in small groups until golden on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a dish covered with kitchen paper and allow to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a real delight. The crispy crust gives way to a soft filling. The spinach brings a vibrant, somewhat green note, while the dairy offers a rich, flavorful creaminess. Feel free to swap the cheesy element with cooked, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a little water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a skillet over a medium flame and cook the diced onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Place the wilted spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine completely until blended. If the mixture looks too wet, incorporate some more breading.

By hand, mold the dough into elongated patties somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet topped with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Brown the patties a handful for a couple of minutes on both sides, turning so they are crispy everywhere, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Place the dry lentils in a pan and fill with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring more water to maintain the pulses submerged if required.

Mix in the cracked wheat and continue cooking until softened. Drain the lentils and burghul completely and reserve in a container.

Preheat 50% of the