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Leek Patties

Small crispy patties, often known as keftedes, stand as a beloved signature dish in Sephardic cuisine. These leek patties deliver a delicious fusion of savory ground beef with the subtle, mildly sweet flavour of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Slice lengthwise lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and spice and season well with salt and pepper. Combine completely using your palms then form a few tablespoonfuls into a ball, shaping a slightly. Place on a platter and repeat for the balance of the preparation.

Preheat cooking oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, brown the croquettes in small groups until crispy on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the cooked croquettes to a tray covered with kitchen paper and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The golden outside gives way to a soft center. The fresh spinach imparts a bright, somewhat green note, while the dairy provides a rich, flavorful richness. You can substitute the cheesy element with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using fresh spinach, clean it carefully, removing any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and saute the diced onion and minced garlic until softened, about a few minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine completely until incorporated. If the preparation seems too loose, add some extra crumbs.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a amount of about half an inch. Fry the patties a few at a time for two to three minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a pot and cover with ample water. Cook over a medium flame for about 20 minutes or until nearly done, including additional water to ensure the pulses covered if needed.

Add the bulgur wheat and keep cooking until fully cooked. Drain the mixture completely and reserve in a bowl.

Warm half of the