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Leek Patties

Small pan-fried fritters, typically called keftedes, represent a treasured signature dish in Sephardic cooking. These leek fritters deliver a tasty fusion of rich minced beef with the gentle, sweetly mild taste of tender leeks, and they are truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the leeks carefully and trim off the roots and most of the green tops. Cut into halves lengthways then into half-inch rounds. Put in a deep pan and fill with water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and season well with pepper and salt. Stir well using your fingers then mold a few scoops into a croquette, pressing a slightly. Place on a plate and repeat for the balance of the preparation.

Preheat olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the fritters in batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Remove the cooked croquettes to a plate lined with paper towel and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine delight. The crunchy exterior opens up to a creamy filling. The fresh spinach adds a bright, slightly green note, while the grated cheese offers a rich, savory creaminess. You can substitute the dairy cheese with steamed, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

For fresh spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then remove any extra water and set aside.

For defrosted spinach, carefully squeeze out excess liquid.

Warm the olive oil in a pan over a medium flame and fry the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation looks too wet, mix in some additional breadcrumbs.

Using your hands, form the preparation into oval shapes slightly larger than a walnut but more compact than an egg, and put them on a tray topped with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, preheat olive oil to a level of about half an inch. Fry the croquettes a few at a time for a couple of minutes on both sides, turning so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to accompany

Place the dry lentils in a saucepan and fill with plenty of fresh water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to maintain the legumes immersed if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the mixture completely and put aside in a bowl.

Heat 50% of the