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Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These leek patties present a flavorful combination of rich ground beef with the subtle, mildly sweet essence of tender leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the leeks well and trim off the base and most of the green tops. Chop into halves along the length then into half-inch rounds. Transfer in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and spice and spice liberally with pepper and salt. Combine thoroughly using your palms then mold a few tablespoonfuls into a ball, shaping a bit. Set on a plate and continue for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, cook the croquettes in batches until golden on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Take out the cooked croquettes to a tray topped with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach patties are a genuine delight. The crispy exterior reveals a smooth filling. The leafy spinach imparts a vibrant, moderately green taste, while the dairy gives a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

If using raw spinach, clean it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and put aside.

When working with previously frozen spinach, carefully press out extra water.

Warm the cooking oil in a skillet over a medium flame and saute the diced onion and garlic until translucent, about 4 minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the dough appears too soft, add some additional crumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut but more compact than an large egg, and set them on a tray covered with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a amount of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, rotating so they are golden brown everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully wholesome bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pot and fill with enough fresh water. Cook over a medium flame for about 20 mins or until nearly done, including additional water to maintain the pulses covered if needed.

Mix in the bulgur wheat and keep cooking until tender. Drain the mixture completely and set aside in a mixing bowl.

Preheat a portion of the