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Leek Patties

Bite-sized crispy patties, often referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These particular leek patties present a delicious combination of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them truly irresistible.

Makes 12

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

Thoroughly wash the fresh leeks well and remove the root ends and the bulk of the dark green parts. Chop in half longways then into 1.5cm pieces. Transfer in a deep pan and submerge with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice well with seasoning. Stir completely using your fingers then shape a few tablespoonfuls into a patty, shaping a bit. Place on a platter and repeat for the remaining of the ingredients.

Preheat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, brown the patties in small groups until golden on each side. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Take out the cooked patties to a dish lined with paper towel and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine delight. The crispy outside opens up to a smooth filling. The leafy spinach brings a bright, moderately earthy flavor, while the dairy offers a deep, flavorful smoothness. It's possible to replace the cheese with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, rinse it well, removing any stalks, and cut into it into big pieces. Put in a deep pan with a little liquid over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a pan over a medium flame and saute the onion and garlic cloves until tender, about four minutes. Remove from the flame.

Place the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Combine thoroughly until blended. If the dough appears too wet, incorporate some extra breading.

By hand, form the dough into oval shapes a bit bigger than a nut but less bulky than an egg, and set them on a plate lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat oil to a amount of about half an inch. Brown the patties a small batch for 2–3 minutes each side, turning so they are crispy completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a highly nutritious bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Place the lentils in a pot and submerge with ample cold water. Cook over a medium flame for about twenty minutes or until nearly done, adding more water to ensure the pulses immersed if necessary.

Add the bulgur wheat and continue cooking until fully cooked. Drain the mixture completely and put aside in a bowl.

Heat a portion of the