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Leek Patties

Bite-sized fried fritters, typically called keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These leek fritters present a tasty fusion of savory ground beef with the gentle, mildly sweet taste of leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks well and trim off the root ends and the majority of the dark green parts. Chop in half lengthways then into 1.5cm pieces. Put in a deep pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Strain the leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Mix well using your palms then shape a few tablespoonfuls into a patty, pressing a little. Put on a platter and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the croquettes in small batches until crispy on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked croquettes to a dish lined with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real delight. The crunchy exterior reveals a smooth interior. The leafy spinach adds a bright, somewhat natural note, while the cheese gives a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For raw spinach, clean it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then remove any extra water and put aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Stir well until combined. If the mixture appears too soft, mix in some extra breading.

Using your hands, form the dough into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and put them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy all over, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a highly healthy bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a pan and fill with plenty of water. Cook over a medium flame for about 20 minutes or until almost cooked, including additional water to maintain the pulses immersed if necessary.

Stir in the burghul and keep cooking until softened. Remove the water from the mixture completely and put aside in a container.

Warm a portion of the