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Leek Patties

Petite pan-fried patties, typically called keftedes, represent a beloved speciality in Sephardic cooking. These wonderful leek patties present a delicious blend of savory beef with the subtle, mildly sweet flavour of leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks properly and remove the roots and most of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Transfer in a deep pan and submerge with water, then cook over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor liberally with pepper and salt. Combine well using your hands then form a several scoops into a ball, shaping a little. Put on a platter and proceed for the balance of the ingredients.

Heat cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until golden brown on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Transfer the cooked croquettes to a dish lined with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a real pleasure. The crispy crust opens up to a creamy interior. The fresh spinach brings a fresh, slightly earthy taste, while the dairy gives a savory, flavorful richness. Feel free to swap the dairy cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to accompany

If using leafy greens, wash it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then remove any remaining moisture and set aside.

For defrosted spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until tender, about four minutes. Turn off the flame.

Combine the wilted spinach, fried onion and garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture appears too loose, add some extra crumbs.

By hand, mold the dough into oval shapes slightly larger than a nut but smaller than an egg, and set them on a plate lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about half an inch. Brown the patties a small batch for 2–3 minutes on both sides, turning so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only flavorful but also a highly wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pot and fill with enough fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the pulses covered if necessary.

Add the burghul and continue cooking until softened. Strain the mixture thoroughly and reserve in a bowl.

Heat half of the