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Leek Patties

Bite-sized crispy fritters, typically known as keftedes, stand as a cherished delicacy in Sephardic cooking. These wonderful leek croquettes present a flavorful combination of savory ground beef with the gentle, mildly sweet essence of fresh leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the leeks well and remove the roots and the majority of the green stalk. Chop into halves along the length then into half-inch rounds. Place in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then shape a couple of scoops into a croquette, pressing a slightly. Put on a plate and repeat for the balance of the ingredients.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in batches until golden on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the ready croquettes to a tray covered with paper towel and permit to drain.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a true treat. The golden crust reveals a creamy interior. The fresh spinach adds a bright, moderately natural taste, while the grated cheese gives a rich, savory creaminess. You can substitute the dairy cheese with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using leafy greens, clean it well, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

For defrosted spinach, carefully press out extra water.

Warm the cooking oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until translucent, about four minutes. Take off the stove.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a container and flavor with seasoning. Mix completely until incorporated. If the preparation seems too wet, add some additional crumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a baking sheet topped with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, warm olive oil to a amount of about half an inch. Fry the patties a small batch for a couple of minutes each side, rotating so they are crispy all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a highly healthy snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and fill with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the pulses immersed if necessary.

Add the bulgur wheat and keep cooking until tender. Drain the mixture well and reserve in a bowl.

Preheat a portion of the