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Leek Patties

Petite crispy fritters, typically referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties offer a flavorful combination of hearty ground beef with the subtle, sweetly mild taste of leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and trim off the root ends and most of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Put in a deep frying pan and cover with water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir completely using your fingers then shape a few spoonfuls into a croquette, shaping a bit. Place on a tray and proceed for the rest of the mixture.

Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is hot, brown the fritters in batches until golden brown on each side. (Do not fill the pan as this reduces the temperature of the oil.) Take out the finished patties to a dish topped with kitchen paper and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true treat. The golden exterior gives way to a creamy center. The fresh spinach brings a fresh, moderately green flavor, while the dairy provides a rich, savory creaminess. It's possible to replace the cheesy element with boiled, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once cooked, drain in a colander for about 15 minutes, then press out any excess liquid and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Heat the oil in a pan over a medium heat and saute the onion and garlic until translucent, about 4 minutes. Take off the heat.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until blended. If the preparation seems too soft, add some extra breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and place them on a tray lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1cm. Fry the fritters a small batch for a couple of minutes each side, rotating so they are golden completely, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a extremely healthy snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and submerge with enough fresh water. Boil over a medium flame for about 20 mins or until partially softened, including extra liquid to keep the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients well and set aside in a mixing bowl.

Preheat 50% of the