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Leek Patties

Small pan-fried fritters, commonly known as keftedes, represent a treasured speciality in Sephardic culinary traditions. These particular leek croquettes present a flavorful fusion of hearty ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks well and cut away the root ends and most of the green tops. Slice in half longways then into half-inch pieces. Put in a deep pan and fill with water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice liberally with seasoning. Mix thoroughly using your fingers then shape a several scoops into a ball, shaping a slightly. Put on a plate and continue for the balance of the ingredients.

Preheat olive oil in a pan to a level of about 2cm over a medium heat. When the oil is sizzling, cook the croquettes in small batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Transfer the ready croquettes to a dish topped with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These cheesy spinach patties are a true delight. The golden exterior opens up to a smooth center. The leafy spinach adds a fresh, somewhat earthy taste, while the dairy provides a savory, savory richness. Feel free to swap the cheese with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to accompany

For leafy greens, rinse it well, getting rid of any hard stems, and cut into it into large chunks. Place in a deep pan with a small amount water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely press out excess liquid.

Warm the oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until translucent, about four minutes. Take off the flame.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Stir thoroughly until combined. If the preparation seems too loose, incorporate some extra breadcrumbs.

By hand, shape the dough into oval shapes slightly larger than a walnut but more compact than an large egg, and set them on a plate covered with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, turning so they are golden completely, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a highly healthy appetizer or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and submerge with enough fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to keep the legumes covered if needed.

Add the bulgur wheat and keep cooking until tender. Remove the water from the ingredients well and set aside in a bowl.

Warm 50% of the