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Leek Patties

Petite fried croquettes, often called keftedes, represent a beloved delicacy in Sephardic cuisine. These wonderful leek patties offer a delicious blend of rich ground beef with the subtle, mildly sweet flavour of leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks carefully and cut away the roots and the majority of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter slices. Place in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season liberally with seasoning. Mix thoroughly using your palms then shape a couple of spoonfuls into a croquette, pressing a bit. Set on a platter and proceed for the balance of the mixture.

Preheat oil in a pan to a depth of about 2cm over a medium flame. When the oil is hot, fry the patties in small groups until crispy on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the ready croquettes to a tray covered with absorbent paper and let to cool.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a real delight. The golden crust reveals a soft interior. The spinach imparts a bright, moderately natural flavor, while the dairy provides a deep, savory smoothness. It's possible to replace the cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it well, getting rid of any tough stems, and cut into it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then remove any extra water and reserve.

If using previously frozen spinach, completely remove unwanted moisture.

Preheat the oil in a skillet over a medium heat and cook the onion and garlic until tender, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix completely until combined. If the preparation appears too soft, mix in some extra crumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut but smaller than an large egg, and place them on a plate covered with parchment paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, heat oil to a depth of about half an inch. Cook the croquettes a small batch for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only delicious but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 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 wedges, to garnish

Add the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including additional water to keep the legumes submerged if necessary.

Add the bulgur wheat and keep cooking until tender. Remove the water from the mixture completely and put aside in a container.

Heat a portion of the