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Leek Patties

Petite fried croquettes, often called keftedes, stand as a beloved delicacy in Sephardic Jewish culinary traditions. These leek croquettes deliver a flavorful combination of hearty beef with the gentle, mildly sweet essence of leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks properly and cut away the root ends and the majority of the green stalk. Cut into halves longways then into 1.5-centimeter slices. Put in a large skillet and cover with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice well with seasoning. Combine well using your hands then mold a several scoops into a patty, flattening a bit. Put on a plate and repeat for the rest of the preparation.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the patties in small groups until crispy on each side. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Remove the finished fritters to a plate covered with kitchen paper and allow to rest.

Present with fresh lemon.

Spinach Patties

These cheesy spinach patties are a true delight. The crispy outside gives way to a creamy filling. The fresh spinach adds a vibrant, slightly natural flavor, while the dairy provides a deep, flavorful creaminess. You can substitute the cheese with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then press out any excess liquid and set aside.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and saute the diced onion and garlic until translucent, about four minutes. Remove from the stove.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and season with salt and pepper. Stir well until combined. If the mixture appears too wet, incorporate some extra crumbs.

By hand, mold the dough into oval croquettes slightly larger than a walnut but smaller than an large egg, and put them on a plate topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a level of about 1cm. Brown the croquettes a few at a time for a couple of minutes each side, flipping so they are crispy everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and fill with plenty of water. Cook over a medium heat for about twenty minutes or until nearly done, adding extra liquid to keep the lentils covered if needed.

Stir in the bulgur wheat and continue cooking until softened. Strain the ingredients well and set aside in a bowl.

Preheat a portion of the