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Leek Patties

Small fried croquettes, often referred to as keftedes, represent a beloved signature dish in Sephardic cooking. These leek fritters deliver a delicious blend of savory beef with the subtle, sweetly mild taste of leeks, rendering them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and trim off the roots and the bulk of the green tops. Slice in half longways then into 1.5-centimeter pieces. Put in a large skillet and fill with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season well with salt and pepper. Mix completely using your hands then form a couple of spoonfuls into a croquette, shaping a slightly. Put on a platter and proceed for the remaining of the mixture.

Heat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is sizzling, brown the fritters in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the cooked patties to a plate lined with paper towel and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a true delight. The crispy exterior opens up to a smooth interior. The fresh spinach brings a bright, moderately green flavor, while the grated cheese gives a deep, umami smoothness. You can substitute the dairy cheese with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

For fresh spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount liquid over a medium heat. Once wilted, drain in a colander for about 15 mins, then remove any remaining moisture and reserve.

If using defrosted spinach, completely press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium heat and saute the onion and garlic cloves until tender, about a few minutes. Take off the flame.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a container and season with pepper and salt. Stir completely until incorporated. If the mixture looks too soft, add some additional breading.

By hand, form the mixture into oval shapes slightly larger than a nut but less bulky than an egg, and put them on a plate lined with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, warm cooking oil to a depth of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are crispy everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and submerge with plenty of cold water. Cook over a moderate heat for about twenty minutes or until partially softened, including more water to keep the legumes covered if required.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a bowl.

Preheat half of the