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Leek Patties

Bite-sized fried croquettes, often referred to as keftedes, stand as a cherished delicacy in Sephardic cuisine. These wonderful leek fritters present a flavorful blend of rich minced beef with the gentle, sweetly mild essence of fresh leeks, making them truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the base and the bulk of the dark green parts. Slice in half along the length then into half-inch slices. Transfer in a large skillet and cover with water, then cook over a medium heat for about 20 minutes or until softened.

Strain the leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with salt and pepper. Mix thoroughly using your fingers then shape a several scoops into a patty, pressing a bit. Set on a platter and continue for the balance of the mixture.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, brown the patties in batches until golden on both sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the ready croquettes to a dish covered with kitchen paper and permit to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a true pleasure. The crispy exterior reveals a soft interior. The spinach adds a bright, slightly green flavor, while the cheese gives a rich, flavorful smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For fresh spinach, wash it thoroughly, removing any stalks, and roughly chop it into sizable portions. Put in a deep pan with a little liquid over a medium flame. Once softened, remove in a colander for about 15 minutes, then press out any excess liquid and reserve.

If using previously frozen spinach, carefully press out extra water.

Warm the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Place the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Stir thoroughly until incorporated. If the preparation seems too soft, add some extra breading.

Using your hands, form the dough into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Brown the patties a few at a time for a couple of minutes per side, flipping so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a wonderfully healthy snack or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pot and fill with plenty of water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the pulses immersed if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients well and reserve in a mixing bowl.

Heat 50% of the