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Leek Patties

Small pan-fried croquettes, often called keftedes, represent a treasured signature dish in Sephardic culinary traditions. These leek patties present a flavorful blend of hearty ground beef with the subtle, mildly sweet taste of tender leeks, rendering them absolutely irresistible.

Yields 12

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

Clean the leeks properly and remove the base and the majority of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter slices. Put in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season liberally with salt and pepper. Mix well using your hands then form a couple of spoonfuls into a patty, pressing a little. Set on a plate and repeat for the balance of the ingredients.

Preheat olive oil in a pan to a level of about 2cm over a medium flame. When the olive oil is sizzling, brown the fritters in batches until golden on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a tray covered with paper towel and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a true delight. The crunchy outside reveals a creamy filling. The leafy spinach adds a fresh, slightly green flavor, while the cheese provides a savory, flavorful creaminess. Feel free to swap the cheese with steamed, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

If using leafy greens, clean it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

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

Preheat the cooking oil in a skillet over a medium flame and cook the onion and minced garlic until softened, about 4 minutes. Take off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix well until combined. If the mixture appears too soft, add some more crumbs.

By hand, shape the dough into oval croquettes somewhat larger than a walnut but more compact than an large egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, warm cooking oil to a amount of about 1cm. Brown the patties a small batch for two to three minutes on both sides, flipping so they are golden all over, then transfer on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a highly nutritious snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a pan and submerge with enough cold water. Cook over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes immersed if needed.

Mix in the burghul and keep cooking until tender. Drain the ingredients completely and reserve in a container.

Preheat half of the