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Leek Patties

Small crispy patties, typically referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These leek croquettes deliver a delicious blend of rich beef with the delicate, mildly sweet taste of tender leeks, rendering them absolutely irresistible.

Produces 12

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

Wash the fresh leeks well and cut away the root ends and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm rounds. Transfer in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and flavor generously with seasoning. Mix completely using your hands then shape a few spoonfuls into a ball, shaping a little. Put on a tray and continue for the rest of the preparation.

Preheat oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in small groups until crispy on both sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the ready fritters to a tray topped with absorbent paper and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true treat. The crunchy exterior reveals a smooth center. The fresh spinach adds a bright, moderately natural note, while the grated cheese offers a deep, umami creaminess. Feel free to swap the cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

When using raw spinach, clean it carefully, discarding any stalks, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a frying pan over a medium flame and saute the onion and garlic cloves until softened, about a few minutes. Take off the heat.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Combine completely until combined. If the mixture appears too wet, mix in some more crumbs.

By hand, mold the mixture into oval shapes a bit bigger than a nut but smaller than an large egg, and set them on a baking sheet lined with wax paper. Cover and refrigerate for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a highly wholesome snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and cover with plenty of water. Cook over a medium flame for about 20 mins or until nearly done, pouring additional water to maintain the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture well and set aside in a container.

Preheat half of the