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Leek Patties

Bite-sized crispy croquettes, typically referred to as keftedes, stand as a treasured speciality in Sephardic culinary traditions. These particular leek fritters deliver a delicious combination of rich beef with the gentle, slightly sweet essence of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and trim off the base and most of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and spice liberally with seasoning. Mix thoroughly using your hands then form a few spoonfuls into a patty, pressing a bit. Put on a tray and repeat for the remaining of the mixture.

Preheat oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is sizzling, brown the fritters in small groups until golden on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the cooking oil.) Take out the cooked croquettes to a plate covered with kitchen paper and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine delight. The golden crust opens up to a creamy interior. The leafy spinach brings a bright, somewhat green taste, while the grated cheese offers a deep, flavorful smoothness. It's possible to replace the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to serve

When using raw spinach, clean it well, getting rid of any stalks, and cut into it into big pieces. Place in a big pot with a little hot water over a medium flame. Once cooked, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, thoroughly remove excess liquid.

Warm the olive oil in a skillet over a medium flame and cook the chopped onion and garlic until softened, about a few minutes. Remove from the flame.

Place the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Combine completely until combined. If the preparation looks too wet, add some additional crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a nut but less bulky than an egg, and place them on a baking sheet topped with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a level of about 1 centimeter. Cook the croquettes a small batch for two to three minutes each side, turning so they are golden brown completely, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only tasty but also a extremely nutritious appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Put the lentils in a saucepan and submerge with ample water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the lentils covered if required.

Stir in the bulgur wheat and continue cooking until tender. Strain the mixture completely and set aside in a mixing bowl.

Warm half of the