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Leek Patties

Petite pan-fried fritters, often called keftedes, represent a beloved speciality in Sephardic cuisine. These particular leek patties present a tasty fusion of savory ground beef with the delicate, sweetly mild taste of leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and cut away the base and the bulk of the dark green parts. Slice into halves along the length then into 1.5-centimeter pieces. Place in a large skillet and fill with water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and flavor well with salt and pepper. Stir thoroughly using your hands then mold a several scoops 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 depth of about ¾ inch over a medium heat. When the oil is ready, brown the patties in small batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the cooked patties to a tray lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a genuine delight. The crunchy crust reveals a soft interior. The fresh spinach adds a fresh, slightly earthy taste, while the grated cheese offers a deep, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

For fresh spinach, rinse it thoroughly, discarding any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount water over a medium heat. Once softened, remove in a colander for about a quarter hour, then remove any excess liquid and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Heat the oil in a pan over a moderate heat and fry the diced onion and minced garlic until translucent, about a few minutes. Take off the flame.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Mix well until combined. If the dough appears too wet, add some additional breadcrumbs.

By hand, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a depth of about half an inch. Cook the croquettes a small batch for two to three minutes each side, turning so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and soft inside, these patties are not only flavorful but also a extremely wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to garnish

Add the brown lentils in a pan and fill with ample water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring additional water to maintain the lentils immersed if necessary.

Mix in the cracked wheat and continue cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm half of the