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Leek Patties

Small pan-fried croquettes, commonly called keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek fritters deliver a flavorful combination of savory minced beef with the delicate, mildly sweet flavour of leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and trim off the base and the majority of the green tops. Chop in half longways then into 1.5-centimeter slices. Transfer in a deep pan and cover with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and season generously with salt and pepper. Stir well using your palms then mold a few spoonfuls into a croquette, pressing a slightly. Put on a platter and repeat for the rest of the ingredients.

Heat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the croquettes in batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Remove the cooked fritters to a plate lined with paper towel and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a true treat. The crunchy outside reveals a smooth interior. The leafy spinach adds a vibrant, moderately natural taste, while the dairy gives a rich, flavorful richness. It's possible to replace the dairy cheese with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, clean it thoroughly, removing any hard stems, and cut into it into sizable portions. Place in a big pot with a little water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then remove any excess liquid and set aside.

For thawed frozen spinach, carefully squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine thoroughly until incorporated. If the preparation appears too soft, mix in some more breadcrumbs.

By hand, mold the preparation into elongated patties slightly larger than a nut but less bulky than an egg, and place them on a plate lined with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, heat olive oil to a level of about 1 centimeter. Brown the patties a few at a time for a couple of minutes per side, flipping so they are golden brown completely, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their golden crust and moist center, these croquettes are not only tasty but also a wonderfully healthy snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to maintain the pulses submerged if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the mixture completely and put aside in a mixing bowl.

Heat 50% of the