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Leek Patties

Petite crispy patties, typically referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These leek croquettes deliver a flavorful fusion of rich minced beef with the gentle, sweetly mild flavour of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and trim off the root ends and the bulk of the green stalk. Slice into halves lengthways then into 1.5cm pieces. Put in a deep pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the leeks and place in a mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and flavor generously with pepper and salt. Stir completely using your hands then shape a several spoonfuls into a ball, shaping a bit. Put on a tray and repeat for the rest of the ingredients.

Heat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the fritters in batches until golden brown on all sides. (Do not fill the pan as this lowers the temperature of the cooking oil.) Take out the finished patties to a dish covered with absorbent paper and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine delight. The golden exterior reveals a smooth interior. The spinach imparts a fresh, slightly earthy taste, while the grated cheese offers a deep, flavorful richness. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

When using leafy greens, wash it well, discarding any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a little water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then remove any remaining moisture and put aside.

If using defrosted spinach, carefully remove excess liquid.

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until combined. If the preparation looks too loose, mix in some more breading.

Using your hands, mold the dough into elongated patties somewhat larger than a nut but smaller than an large egg, and place them on a tray topped with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, flipping so they are golden completely, then place on paper towel.

Present with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pot and fill with ample water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to maintain the pulses covered if necessary.

Mix in the cracked wheat and keep cooking until fully cooked. Drain the mixture completely and put aside in a container.

Heat 50% of the