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Leek Patties

Small fried fritters, typically referred to as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These leek patties present a delicious combination of rich ground beef with the gentle, slightly sweet taste of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the roots and the bulk of the green tops. Cut in half lengthways then into half-inch slices. Transfer in a deep pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and put in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor generously with salt and pepper. Combine thoroughly using your palms then shape a few spoonfuls into a croquette, shaping a slightly. Put on a plate and repeat for the remaining of the preparation.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, brown the croquettes in small groups until golden on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the cooked croquettes to a dish covered with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a genuine delight. The golden crust reveals a soft interior. The fresh spinach brings a vibrant, somewhat natural note, while the grated cheese provides a deep, umami richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then remove any extra water and put aside.

For defrosted spinach, completely squeeze out excess liquid.

Warm the oil in a skillet over a medium heat and cook the onion and minced garlic until softened, about four minutes. Remove from the heat.

Place the prepared spinach, fried onion and garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the dough appears too soft, mix in some more breadcrumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a plate topped with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about half an inch. Brown the fritters a handful for a couple of minutes each side, rotating so they are crispy all over, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only delicious but also a highly wholesome appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, adding extra liquid to keep the lentils immersed if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a bowl.

Preheat 50% of the