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Leek Patties

Small fried croquettes, typically called keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek fritters deliver a tasty fusion of rich minced beef with the delicate, mildly sweet essence of fresh leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks well and remove the roots and the bulk of the green stalk. Chop into halves lengthways then into 1.5-centimeter pieces. Put in a deep pan and cover with water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Mix thoroughly using your hands then mold a few tablespoonfuls into a croquette, pressing a bit. Place on a platter and continue for the balance of the ingredients.

Warm oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is hot, fry the fritters in small batches until golden brown on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Transfer the ready fritters to a tray lined with absorbent paper and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a true pleasure. The golden crust opens up to a smooth filling. The fresh spinach brings a bright, moderately natural flavor, while the cheese provides a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

For leafy greens, rinse it carefully, removing any stalks, and cut into it into large chunks. Place in a deep pan with a small amount water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

When working with previously frozen spinach, completely remove unwanted moisture.

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

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Combine thoroughly until incorporated. If the preparation appears too soft, add some more crumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut shell but smaller than an egg, and set them on a tray lined with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Brown the patties a small batch for 2–3 minutes per side, rotating so they are golden completely, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

With their golden crust and moist center, these patties are not only tasty but also a extremely healthy bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and cover with plenty of water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to ensure the pulses covered if necessary.

Add the cracked wheat and continue cooking until softened. Drain the ingredients well and put aside in a mixing bowl.

Warm a portion of the