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Leek Patties

Bite-sized crispy croquettes, often known as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These leek patties offer a flavorful blend of hearty minced beef with the gentle, slightly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks well and trim off the roots and most of the green stalk. Cut into halves along the length then into half-inch slices. Put in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice well with seasoning. Stir thoroughly using your hands then mold a couple of spoonfuls into a patty, flattening a slightly. Place on a platter and continue for the remaining of the mixture.

Preheat oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, cook the croquettes in small batches until golden on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the ready fritters to a tray lined with paper towel and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true treat. The golden crust reveals a smooth filling. The spinach imparts a fresh, moderately earthy note, while the grated cheese offers a savory, savory richness. You can substitute the cheesy element with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

If using raw spinach, wash it carefully, getting rid of any tough stems, and cut into it into big pieces. Transfer in a deep pan with a little water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then press out any remaining moisture and reserve.

When working with defrosted spinach, completely press out unwanted moisture.

Heat the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about a few minutes. Take off the flame.

Place the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the preparation appears too loose, mix in some more breading.

Using your hands, mold the mixture into elongated patties slightly larger than a nut but smaller than an large egg, and set them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, heat oil to a level of about 1cm. Fry the patties a small batch for two to three minutes on both sides, flipping so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a highly nutritious bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pot and cover with ample fresh water. Boil over a medium heat for about twenty minutes or until nearly done, including extra liquid to ensure the pulses immersed if necessary.

Mix in the bulgur wheat and continue cooking until tender. Strain the ingredients well and put aside in a bowl.

Heat half of the