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Leek Patties

Petite crispy patties, commonly referred to as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek patties present a delicious fusion of savory ground beef with the gentle, slightly sweet essence of fresh leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and remove the root ends and the majority of the green tops. Cut in half lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with cold water, then simmer over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice well with seasoning. Combine well using your palms then form a several spoonfuls into a ball, shaping a slightly. Put on a plate and proceed for the rest of the ingredients.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, cook the patties in batches until golden on each side. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Remove the ready patties to a dish topped with absorbent paper and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a genuine pleasure. The golden exterior opens up to a smooth filling. The spinach imparts a bright, moderately natural flavor, while the grated cheese offers a savory, savory smoothness. You can substitute the cheese with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Place in a large saucepan with a small amount liquid over a medium heat. Once cooked, drain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Warm the oil in a skillet over a medium heat and fry the chopped onion and minced garlic until translucent, about four minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until combined. If the preparation seems too loose, mix in some more crumbs.

By hand, form the preparation into oval shapes slightly larger than a walnut but less bulky than an large egg, and put them on a tray topped with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully wholesome bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Add the lentils in a pot and cover with ample fresh water. Boil over a medium flame for about 20 mins or until almost cooked, adding more water to maintain the lentils covered if needed.

Mix in the cracked wheat and proceed cooking until tender. Strain the ingredients completely and set aside in a mixing bowl.

Heat 50% of the