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Leek Patties

Small fried fritters, often referred to as keftedes, are a beloved signature dish in Sephardic cooking. These leek fritters deliver a tasty combination of hearty minced beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the leeks carefully and trim off the root ends and the bulk of the green tops. Chop into halves longways then into half-inch rounds. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until softened.

Strain the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and spice and season well with seasoning. Mix thoroughly using your hands then shape a several tablespoonfuls into a croquette, pressing a little. Set on a tray and repeat for the balance of the preparation.

Warm oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the ready fritters to a plate covered with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a real treat. The crispy outside reveals a creamy interior. The fresh spinach imparts a vibrant, slightly earthy flavor, while the cheese gives a deep, savory creaminess. You can substitute the cheesy element with cooked, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using leafy greens, wash it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with seasoning. Combine completely until incorporated. If the dough looks too wet, incorporate some extra breading.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a amount of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a saucepan and submerge with plenty of water. Boil over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils covered if required.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the mixture thoroughly and reserve in a bowl.

Heat a portion of the