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Leek Patties

Petite crispy croquettes, typically known as keftedes, are a beloved delicacy in Sephardic cooking. These particular leek patties deliver a delicious combination of savory beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the green leeks properly and trim off the root ends and most of the green tops. Cut in half along the length then into 1.5-centimeter rounds. Place in a large skillet and fill with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Stir completely using your fingers then shape a few tablespoonfuls into a ball, shaping a bit. Set on a platter and repeat for the remaining of the mixture.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is sizzling, cook the patties in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the cooked fritters to a plate covered with paper towel and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine delight. The golden crust opens up to a creamy center. The leafy spinach adds a vibrant, moderately earthy flavor, while the grated cheese offers a rich, flavorful richness. You can substitute the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

If using raw spinach, clean it well, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a little hot water over a medium flame. Once wilted, drain in a colander for about 15 mins, then squeeze out any extra water and set aside.

For thawed frozen spinach, completely press out extra water.

Preheat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir completely until incorporated. If the dough seems too wet, mix in some more breadcrumbs.

Using your hands, form the preparation into oval croquettes a bit bigger than a nut but more compact than an large egg, and set them on a tray topped with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a amount of about half an inch. Fry the fritters a handful for 2–3 minutes each side, flipping so they are golden completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only tasty but also a extremely healthy bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding additional water to maintain the lentils immersed if required.

Stir in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Heat 50% of the