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Leek Croquettes

Small crispy croquettes, commonly known as keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek patties present a flavorful fusion of rich ground beef with the delicate, slightly sweet taste of tender leeks, and they are absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the green leeks properly and trim off the roots and the bulk of the dark green parts. Slice in half lengthways then into half-inch rounds. Place in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and spice and spice well with pepper and salt. Stir thoroughly using your hands then form a couple of scoops into a croquette, pressing a slightly. Place on a platter and proceed for the balance of the mixture.

Heat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, fry the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Transfer the ready fritters to a tray lined with kitchen paper and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese patties are a real pleasure. The crispy outside reveals a smooth interior. The spinach adds a fresh, somewhat green flavor, while the dairy provides a rich, umami creaminess. It's possible to replace the dairy cheese with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

When using raw spinach, clean it carefully, discarding any stalks, and coarsely chop it into big pieces. Place in a deep pan with a little water over a medium heat. Once softened, drain in a colander for about 15 mins, then press out any excess liquid and put aside.

For previously frozen spinach, thoroughly press out extra water.

Warm the olive oil in a skillet over a medium flame and cook the chopped onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a container and spice with salt and pepper. Mix completely until incorporated. If the dough seems too loose, mix in some additional breadcrumbs.

With your fingers, shape the preparation into oval croquettes a bit bigger than a walnut but smaller than an large egg, and set them on a baking sheet covered with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a level of about half an inch. Brown the croquettes a few at a time for a couple of minutes on both sides, turning so they are crispy completely, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully healthy bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Add the lentils in a pot and cover with ample water. Boil over a medium flame for about 20 minutes or until nearly done, including additional water to keep the pulses immersed if needed.

Stir in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul well and put aside in a mixing bowl.

Preheat half of the