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Leek Patties

Petite pan-fried fritters, often called keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These particular leek fritters present a flavorful blend of hearty beef with the gentle, slightly sweet taste of tender leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the base and most of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Combine thoroughly using your fingers then shape a couple of scoops into a patty, pressing a bit. Set on a plate and repeat for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is hot, fry the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the cooked croquettes to a dish topped with paper towel and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These spinach and cheese patties are a genuine treat. The crispy crust opens up to a creamy filling. The leafy spinach adds a fresh, moderately earthy flavor, while the dairy gives a deep, umami smoothness. It's possible to replace the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

If using raw spinach, clean it carefully, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a small amount hot water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

For defrosted spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and saute the onion and garlic until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Mix thoroughly until combined. If the mixture appears too soft, add some additional crumbs.

Using your hands, shape the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and set them on a plate lined with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a handful for two to three minutes on both sides, flipping so they are golden everywhere, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only delicious but also a highly nutritious bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and cover with enough water. Boil over a moderate heat for about twenty minutes or until partially softened, including more water to keep the legumes immersed if required.

Add the bulgur wheat and proceed cooking until tender. Strain the mixture well and set aside in a mixing bowl.

Heat a portion of the