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Leek Patties

Petite crispy patties, typically known as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious combination of hearty ground beef with the subtle, sweetly mild essence of tender leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the leeks carefully and cut away the base and the bulk of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and paprika and season well with pepper and salt. Combine thoroughly using your hands then mold a couple of scoops into a ball, pressing a bit. Place on a platter and continue for the remaining of the preparation.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until crispy on both sides. (Do not fill the pan as this drops the temperature of the oil.) Transfer the cooked patties to a dish topped with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real pleasure. The crunchy crust opens up to a creamy filling. The leafy spinach imparts a fresh, slightly earthy note, while the dairy gives a deep, savory smoothness. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it carefully, removing any hard stems, and roughly chop it into big pieces. Put in a deep pan with a little hot water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until blended. If the preparation appears too loose, mix in some extra crumbs.

By hand, shape the dough into elongated patties a bit bigger than a nut but more compact than an chicken egg, and place them on a baking sheet lined with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a depth of about half an inch. Cook the patties a few at a time for a couple of minutes per side, rotating so they are crispy completely, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully nutritious snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and fill with ample cold water. Cook over a moderate heat for about 20 mins or until almost cooked, including extra liquid to maintain the pulses submerged if necessary.

Add the burghul and continue cooking until fully cooked. Strain the mixture well and reserve in a mixing bowl.

Preheat a portion of the