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Leek Patties

Bite-sized crispy fritters, typically referred to as keftedes, stand as a cherished delicacy in Sephardic cuisine. These wonderful leek patties deliver a flavorful blend of savory beef with the delicate, slightly sweet taste of leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and remove the root ends and most of the dark green parts. Cut into halves lengthways then into 1.5-centimeter rounds. Place in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Stir completely using your palms then mold a couple of scoops into a ball, shaping a little. Place on a tray and continue for the balance of the preparation.

Warm oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is ready, fry the fritters in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the ready croquettes to a plate lined with paper towel and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a real delight. The golden outside reveals a smooth center. The fresh spinach brings a fresh, slightly earthy flavor, while the grated cheese gives a deep, flavorful richness. You can substitute the dairy cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using leafy greens, clean it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Put in a big pot with a little liquid over a medium heat. Once cooked, drain in a sieve for about 15 mins, then press out any excess liquid and put aside.

For defrosted spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a container and season with salt and pepper. Mix well until blended. If the preparation seems too soft, mix in some additional crumbs.

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

In a large frying pan over moderate heat, heat oil to a depth of about 1 centimeter. Fry the patties a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a highly healthy snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Add the lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the pulses covered if needed.

Mix in the cracked wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a container.

Heat a portion of the