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Leek Patties

Small crispy patties, typically known as keftedes, are a beloved signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a flavorful blend of rich ground beef with the gentle, sweetly mild essence of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the green leeks properly and remove the base and the bulk of the green tops. Cut into halves along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with seasoning. Mix completely using your palms then form a couple of scoops into a croquette, shaping a bit. Put on a platter and continue for the rest of the preparation.

Warm oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the patties in small groups until golden on both sides. (Do not fill the pan as this lowers the heat of the oil.) Take out the finished patties to a tray covered with paper towel and permit to drain.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese patties are a genuine pleasure. The crispy crust gives way to a soft center. The fresh spinach imparts a fresh, slightly green taste, while the cheese gives a rich, flavorful creaminess. Feel free to swap the cheese with cooked, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to accompany

For leafy greens, clean it well, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a small amount hot water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, carefully remove extra water.

Warm the cooking oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Combine the cooked spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the mixture appears too soft, incorporate some additional breading.

With your fingers, form the mixture into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and place them on a baking sheet topped with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a amount of about half an inch. Brown the patties a few at a time for 2–3 minutes per side, flipping so they are golden brown completely, then put on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only tasty but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pan and fill with ample fresh water. Simmer over a medium flame for about 20 mins or until partially softened, including extra liquid to keep the lentils submerged if needed.

Mix in the bulgur wheat and keep cooking until tender. Drain the mixture thoroughly and reserve in a bowl.

Heat half of the