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Leek Patties

Bite-sized pan-fried patties, commonly called keftedes, represent a beloved speciality in Sephardic Jewish cooking. These leek fritters offer a tasty combination of rich beef with the delicate, sweetly mild taste of tender leeks, rendering them truly addictive.

Yields 12

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

Clean the leeks carefully and trim off the roots and the majority of the green stalk. Cut lengthwise along the length then into 1.5-centimeter pieces. Place in a deep pan and submerge with fresh water, then heat over a medium flame for about 20 mins or until tender.

Drain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and paprika and season generously with salt and pepper. Mix thoroughly using your hands then form a few spoonfuls into a ball, flattening a slightly. Set on a plate and repeat for the balance of the preparation.

Heat cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is hot, fry the fritters in batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the ready fritters to a dish topped with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a genuine pleasure. The crunchy crust gives way to a smooth filling. The spinach imparts a bright, moderately natural note, while the grated cheese gives a rich, savory richness. You can substitute the dairy cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it thoroughly, discarding any hard stems, and cut into it into big pieces. Place in a large saucepan with a bit of hot water over a medium flame. Once wilted, remove in a sieve for about 15 mins, then press out any remaining moisture and reserve.

When working with previously frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Take off the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and season with pepper and salt. Combine completely until combined. If the dough appears too soft, mix in some extra breadcrumbs.

By hand, mold the mixture into elongated patties somewhat larger than a nut but smaller than an large egg, and put them on a tray topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a amount of about 1cm. Brown the patties a small batch for 2–3 minutes per side, turning so they are golden everywhere, then place on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pot and fill with plenty of water. Cook over a medium flame for about twenty minutes or until nearly done, including additional water to maintain the pulses immersed if needed.

Add the burghul and proceed cooking until softened. Remove the water from the ingredients thoroughly and set aside in a bowl.

Preheat half of the