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Leek Patties

Small fried patties, commonly referred to as keftedes, are a beloved delicacy in Sephardic cuisine. These wonderful leek croquettes offer a tasty blend of hearty minced beef with the gentle, sweetly mild taste of leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Wash the green leeks carefully and trim off the base and most of the green stalk. Slice lengthwise lengthways then into half-inch slices. Put in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice generously with seasoning. Mix well using your hands then mold a couple of spoonfuls into a ball, pressing a slightly. Set on a plate and proceed for the balance of the preparation.

Heat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden brown on both sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the ready patties to a plate lined with paper towel and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a true delight. The crispy exterior gives way to a smooth filling. The spinach brings a fresh, somewhat green taste, while the grated cheese gives a rich, savory creaminess. You can substitute the dairy cheese with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of liquid over a medium flame. Once softened, drain in a colander for about 15 minutes, then press out any excess liquid and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and fry the onion and garlic until softened, about a few minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Mix thoroughly until combined. If the preparation seems too wet, mix in some extra breadcrumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and place them on a baking sheet topped with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a level of about 1 centimeter. Fry the patties a few at a time for two to three minutes each side, rotating so they are golden brown all over, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only tasty but also a extremely nutritious bite or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a pot and fill with plenty of cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring more water to maintain the lentils immersed if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and set aside in a bowl.

Warm 50% of the