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Leek Patties

Bite-sized crispy fritters, typically called keftedes, represent a beloved delicacy in Sephardic cuisine. These leek croquettes offer a flavorful fusion of savory minced beef with the subtle, slightly sweet essence of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the base and most of the green stalk. Slice into halves lengthways then into 1.5cm slices. Place in a deep frying pan and cover with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and sweet paprika and season well with pepper and salt. Combine well using your palms then shape a couple of scoops into a ball, shaping a slightly. Put on a platter and proceed for the remaining of the preparation.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, cook the patties in small groups until golden on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Take out the finished patties to a plate lined with absorbent paper and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a true pleasure. The golden exterior reveals a soft center. The spinach imparts a fresh, somewhat natural taste, while the cheese offers a deep, savory richness. Feel free to swap the cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it thoroughly, discarding any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, carefully press out excess liquid.

Heat the olive oil in a skillet over a moderate heat and fry the onion and garlic cloves until softened, about a few minutes. Take off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Stir completely until combined. If the dough seems too loose, mix in some additional breading.

By hand, form the dough into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes each side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a highly wholesome bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a pan and fill with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including more water to maintain the pulses covered if required.

Stir in the burghul and keep cooking until fully cooked. Strain the ingredients well and put aside in a container.

Warm a portion of the