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Leek Patties

Bite-sized crispy fritters, commonly called keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These leek croquettes present a tasty blend of rich ground beef with the delicate, mildly sweet essence of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the root ends and the bulk of the green stalk. Chop lengthwise along the length then into half-inch slices. Place in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and spice generously with pepper and salt. Combine thoroughly using your fingers then shape a couple of scoops into a croquette, pressing a bit. Place on a tray and repeat for the rest of the preparation.

Heat oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the finished croquettes to a dish lined with paper towel and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a true treat. The golden outside reveals a soft interior. The leafy spinach imparts a bright, slightly green flavor, while the dairy provides a rich, umami creaminess. You can substitute the cheese with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, clean it carefully, discarding any stalks, and cut into it into sizable portions. Place in a deep pan with a small amount water over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, carefully remove extra water.

Heat the cooking oil in a skillet over a medium flame and saute the diced onion and minced garlic until tender, about 4 minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Combine well until incorporated. If the dough appears too wet, add some extra breading.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a tray topped with parchment paper. Wrap and cool for at least one hour.

In a big skillet over medium heat, warm oil to a depth of about 1cm. Fry the croquettes a handful for a couple of minutes each side, rotating so they are golden all over, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only tasty but also a highly wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a saucepan and submerge with plenty of water. Cook over a medium heat for about 20 mins or until partially softened, pouring extra liquid to ensure the pulses covered if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul well and put aside in a mixing bowl.

Preheat 50% of the