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Leek Patties

Petite fried patties, commonly called keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These particular leek patties offer a flavorful blend of savory minced beef with the delicate, sweetly mild flavour of fresh leeks, making them absolutely addictive.

Yields 12

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

Thoroughly wash the fresh leeks properly and remove the base and the bulk of the dark green parts. Cut into halves longways then into half-inch pieces. Put in a deep pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and flavor liberally with seasoning. Mix well using your hands then mold a several scoops into a ball, pressing a little. Set on a plate and repeat for the balance of the ingredients.

Warm olive oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in small batches until golden brown on both sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the finished fritters to a plate topped with paper towel and let to drain.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real delight. The crispy outside gives way to a smooth center. The leafy spinach brings a bright, slightly green taste, while the grated cheese gives a rich, savory richness. Feel free to swap the cheese with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

For leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a little water over a medium heat. Once cooked, drain in a colander for about 15 minutes, then press out any extra water and reserve.

For defrosted spinach, thoroughly squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until incorporated. If the mixture looks too wet, mix in some more crumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and place them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden completely, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only tasty but also a extremely healthy snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pot and fill with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to keep the legumes immersed if necessary.

Add the cracked wheat and keep cooking until softened. Remove the water from the ingredients well and set aside in a container.

Heat a portion of the