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Leek Patties

Small fried patties, commonly referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a flavorful blend of rich ground beef with the subtle, mildly sweet essence of tender leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green stalk. Chop in half lengthways then into 1.5cm pieces. Transfer in a deep pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor generously with seasoning. Stir thoroughly using your palms then form a couple of scoops into a ball, pressing a slightly. Place on a tray and proceed for the rest of the preparation.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the fritters in small batches until crispy on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the cooking oil.) Remove the ready patties to a plate lined with kitchen paper and allow to rest.

Present with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real treat. The crunchy exterior opens up to a creamy filling. The leafy spinach imparts a fresh, slightly natural note, while the dairy gives a deep, savory smoothness. It's possible to replace the cheese with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a little hot water over a moderate heat. Once wilted, strain in a colander for about 15 mins, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a pan over a medium flame and saute the diced onion and garlic until tender, about 4 minutes. Turn off the heat.

Combine the cooked spinach, fried onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine well until blended. If the dough appears too wet, add some additional breadcrumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a walnut but less bulky than an egg, and put them on a baking sheet lined with baking paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a level of about 1cm. Brown the patties a handful for two to three minutes on both sides, flipping so they are crispy everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Patties

With their golden crust and soft inside, these fritters are not only flavorful but also a highly healthy bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and cover with ample water. Cook over a medium flame for about 20 mins or until nearly done, pouring more water to ensure the legumes immersed if required.

Add the burghul and continue cooking until tender. Drain the lentils and burghul well and put aside in a mixing bowl.

Warm a portion of the