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Leek Patties

Small pan-fried patties, commonly called keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These particular leek patties deliver a delicious blend of hearty ground beef with the delicate, mildly sweet flavour of leeks, and they are utterly crave-worthy.

Yields 12

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

Thoroughly wash the fresh leeks carefully and cut away the roots and most of the green stalk. Cut into halves along the length then into 1.5-centimeter rounds. Place in a large skillet and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice well with seasoning. Stir well using your fingers then mold a several scoops into a ball, shaping a little. Put on a plate and proceed for the balance of the ingredients.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, fry the patties in batches until golden on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the cooked patties to a plate lined with kitchen paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a true treat. The crispy exterior opens up to a soft filling. The leafy spinach imparts a fresh, moderately earthy taste, while the grated cheese offers a savory, savory richness. You can substitute the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using raw spinach, rinse it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little hot water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly squeeze out extra water.

Heat the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until translucent, about four minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with salt and pepper. Mix well until incorporated. If the mixture looks too wet, add some more breadcrumbs.

By hand, form the dough into oval shapes a bit bigger than a walnut shell but more compact than an egg, and set them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a level of about 1 centimeter. Cook the croquettes a handful for a couple of minutes each side, rotating so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and fill with plenty of cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the legumes submerged if required.

Stir in the burghul and proceed cooking until softened. Drain the ingredients completely and put aside in a container.

Warm a portion of the