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Leek Patties

Petite fried patties, often known as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These particular leek fritters deliver a tasty combination of hearty beef with the subtle, slightly sweet essence of fresh leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and trim off the roots and the bulk of the green tops. Cut lengthwise lengthways then into half-inch pieces. Place in a large skillet and fill with water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and spice and season well with salt and pepper. Combine thoroughly using your palms then mold a few spoonfuls into a ball, shaping a little. Place on a tray and repeat for the remaining of the mixture.

Preheat cooking oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, fry the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Remove the finished patties to a dish lined with kitchen paper and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a true treat. The crispy exterior gives way to a smooth center. The leafy spinach brings a fresh, somewhat earthy flavor, while the grated cheese provides a deep, savory creaminess. It's possible to replace the cheese with boiled, mashed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Put in a deep pan with a bit of hot water over a medium heat. Once cooked, remove in a colander for about 15 minutes, then remove any extra water and reserve.

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

Warm the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Remove from the heat.

Place the wilted spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, red spice, breading and eggs in a container and spice with salt and pepper. Mix completely until incorporated. If the mixture looks too soft, incorporate some additional breading.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and put them on a tray lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a depth of about half an inch. Fry the fritters a handful for 2–3 minutes on both sides, rotating so they are crispy completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only tasty but also a extremely wholesome appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Put the brown lentils in a saucepan and cover with enough fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring additional water to maintain the pulses covered if needed.

Mix in the cracked wheat and continue cooking until softened. Drain the ingredients thoroughly and put aside in a mixing bowl.

Preheat a portion of the