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Leek Patties

Petite fried patties, often referred to as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These leek patties present a delicious fusion of savory ground beef with the subtle, mildly sweet flavour of leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks carefully and trim off the root ends and most of the green tops. Chop lengthwise along the length then into 1.5cm slices. Put in a deep pan and fill with water, then cook over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and flavor well with pepper and salt. Stir well using your hands then mold a few spoonfuls into a croquette, flattening a little. Place on a plate and repeat for the remaining of the mixture.

Warm olive oil in a pan to a level of about 2cm over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until golden on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the cooked patties to a plate lined with absorbent paper and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a genuine pleasure. The golden outside opens up to a soft filling. The fresh spinach brings a vibrant, moderately green note, while the grated cheese provides a savory, umami creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to serve

For raw spinach, wash it thoroughly, discarding any stalks, and cut into it into sizable portions. Put in a large saucepan with a small amount liquid over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then remove any extra water and put aside.

For defrosted spinach, carefully press out extra water.

Heat the cooking oil in a frying pan over a medium heat and cook the onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir completely until incorporated. If the preparation looks too soft, mix in some additional breading.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and put them on a tray topped with wax paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, flipping so they are crispy all over, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and fill with ample water. Cook over a medium heat for about 20 mins or until nearly done, adding extra liquid to ensure the lentils covered if needed.

Add the bulgur wheat and continue cooking until tender. Drain the mixture thoroughly and put aside in a mixing bowl.

Warm a portion of the