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Leek Patties

Small crispy patties, typically known as keftedes, represent a cherished speciality in Sephardic cuisine. These wonderful leek croquettes deliver a delicious blend of hearty beef with the delicate, slightly sweet flavour of tender leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the green leeks well and cut away the roots and the majority of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Place in a deep frying pan and cover with water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and spice and flavor generously with pepper and salt. Stir well using your palms then form a several scoops into a patty, shaping a little. Set on a plate and repeat for the rest of the mixture.

Heat oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the croquettes in small groups until golden on both sides. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Transfer the cooked fritters to a plate topped with paper towel and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a real pleasure. The golden exterior gives way to a creamy filling. The spinach adds a fresh, moderately natural taste, while the cheese provides a rich, flavorful creaminess. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it carefully, discarding any stalks, and cut into it into large chunks. Put in a deep pan with a small amount water over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any excess liquid and set aside.

If using defrosted spinach, carefully squeeze out extra water.

Heat the oil in a skillet over a medium heat and cook the onion and minced garlic until softened, about four minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until combined. If the preparation looks too soft, mix in some extra breadcrumbs.

By hand, mold the mixture into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Brown the fritters a handful for a couple of minutes each side, turning so they are golden brown completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Add the lentils in a saucepan and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until partially softened, including additional water to ensure the legumes immersed if necessary.

Add the burghul and continue cooking until fully cooked. Remove the water from the ingredients well and reserve in a bowl.

Preheat a portion of the