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Leek Patties

Small crispy patties, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These particular leek croquettes present a flavorful combination of savory minced beef with the subtle, slightly sweet essence of leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and cut away the root ends and the bulk of the dark green parts. Cut lengthwise along the length then into half-inch pieces. Transfer in a deep pan and cover with water, then cook over a medium flame for about 20 minutes or until tender.

Strain the leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor generously with pepper and salt. Combine completely using your palms then mold a few tablespoonfuls into a ball, flattening a slightly. Place on a platter and proceed for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the patties in batches until crispy on both sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Take out the cooked fritters to a tray covered with paper towel and let to drain.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a real pleasure. The crispy exterior opens up to a soft center. The leafy spinach adds a vibrant, slightly natural note, while the dairy offers a deep, flavorful richness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using raw spinach, rinse it well, discarding any hard stems, and roughly chop it into big pieces. Transfer in a big pot with a little hot water over a medium flame. Once softened, remove in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and cook the onion and garlic until translucent, about 4 minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the preparation appears too soft, mix in some more crumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and set them on a plate topped with baking paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a level of about 1cm. Fry the fritters a few at a time for 2–3 minutes per side, rotating so they are crispy all over, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only tasty but also a extremely healthy appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and submerge with enough cold water. Cook over a moderate heat for about 20 mins or until nearly done, including more water to maintain the pulses submerged if necessary.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Heat 50% of the