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Leek Patties

Small pan-fried fritters, commonly known as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek patties deliver a tasty fusion of rich minced beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and remove the roots and the majority of the green tops. Chop in half longways then into 1.5-centimeter rounds. Put in a large skillet and cover with water, then cook over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and paprika and flavor well with pepper and salt. Combine thoroughly using your palms then shape a few spoonfuls into a croquette, pressing a little. Put on a platter and continue for the balance of the preparation.

Warm oil in a skillet to a level of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the croquettes in small groups until golden brown on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the cooked croquettes to a plate topped with absorbent paper and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a real pleasure. The crispy outside gives way to a creamy interior. The fresh spinach adds a bright, moderately earthy note, while the dairy offers a deep, umami richness. It's possible to replace the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, wash it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Place in a deep pan with a small amount water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then squeeze out any extra water and put aside.

If using defrosted spinach, carefully remove unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about four minutes. Take off the stove.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the mixture appears too wet, mix in some extra crumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and set them on a plate covered with wax paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, warm oil to a level of about half an inch. Brown the croquettes a handful for a couple of minutes each side, flipping so they are golden completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and fill with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the pulses covered if necessary.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a bowl.

Heat half of the