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Leek Patties

Petite fried fritters, typically called keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These wonderful leek fritters present a tasty fusion of rich ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and trim off the roots and the majority of the green stalk. Slice lengthwise longways then into half-inch pieces. Put in a deep pan and fill with water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor generously with seasoning. Mix thoroughly using your palms then shape a couple of tablespoonfuls into a croquette, flattening a little. Put on a platter and repeat for the remaining of the preparation.

Heat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, cook the croquettes in small batches until crispy on both sides. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the finished croquettes to a tray lined with paper towel and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The crispy outside reveals a creamy interior. The fresh spinach imparts a vibrant, slightly green note, while the dairy gives a deep, umami richness. Feel free to swap the cheese with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it carefully, removing any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a bit of water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

When working with defrosted spinach, thoroughly press out excess liquid.

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine completely until blended. If the dough looks too loose, add some additional crumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a plate lined with wax paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a level of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the dry lentils in a pot and fill with ample cold water. Simmer over a medium heat for about 20 minutes or until nearly done, including more water to maintain the lentils submerged if necessary.

Add the bulgur wheat and continue cooking until tender. Remove the water from the ingredients completely and reserve in a container.

Warm 50% of the