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Leek Patties

Petite fried croquettes, typically called keftedes, are a beloved signature dish in Sephardic cuisine. These leek fritters deliver a flavorful fusion of rich ground beef with the delicate, slightly sweet taste of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the green leeks well and remove the roots and most of the green tops. Cut lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor well with salt and pepper. Mix well using your palms then shape a several scoops into a croquette, pressing a bit. Place on a plate and continue for the rest of the preparation.

Warm cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the croquettes in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the finished patties to a dish lined with paper towel and allow to cool.

Offer with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a genuine pleasure. The crunchy crust gives way to a creamy filling. The spinach brings a fresh, somewhat natural taste, while the dairy provides a rich, flavorful smoothness. You can substitute the cheesy element with steamed, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

For raw spinach, clean it well, removing any stalks, and cut into it into big pieces. Place in a deep pan with a little liquid over a moderate heat. Once softened, remove in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

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

Preheat the oil in a skillet over a medium flame and saute the diced onion and minced garlic until softened, about 4 minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the preparation seems too soft, add some extra breadcrumbs.

By hand, form the dough into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and set them on a plate topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1 centimeter. Fry the fritters a handful for a couple of minutes each side, flipping so they are golden all over, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only tasty but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and cover with ample water. Boil over a moderate heat for about twenty minutes or until nearly done, adding more water to maintain the lentils immersed if necessary.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul well and set aside in a container.

Warm half of the