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Leek Patties

Bite-sized crispy fritters, typically referred to as keftedes, are a beloved speciality in Sephardic cuisine. These wonderful leek patties offer a delicious combination of savory beef with the delicate, slightly sweet taste of tender leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the fresh leeks well and trim off the base and the majority of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and spice and spice liberally with salt and pepper. Mix well using your fingers then mold a several spoonfuls into a croquette, flattening a slightly. Put on a platter and proceed for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is ready, brown the fritters in batches until golden brown on each side. (Do not fill the skillet as this lowers the oil temperature of the oil.) Remove the ready fritters to a tray lined with paper towel and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a true delight. The golden outside opens up to a soft filling. The spinach brings a vibrant, slightly green flavor, while the cheese offers a savory, umami smoothness. Feel free to swap the cheesy element with boiled, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

For fresh spinach, clean it carefully, discarding any tough stems, and cut into it into big pieces. Put in a big pot with a small amount water over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a medium heat and saute the onion and garlic until tender, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until incorporated. If the preparation seems too loose, add some more breadcrumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet lined with baking paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a amount of about half an inch. Fry the patties a small batch for a couple of minutes per side, rotating so they are golden brown everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a extremely healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a saucepan and cover with enough cold water. Simmer over a medium flame for about twenty minutes or until partially softened, adding additional water to maintain the lentils immersed if needed.

Stir in the burghul and keep cooking until softened. Strain the ingredients thoroughly and put aside in a container.

Warm half of the