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Leek Patties

Petite fried patties, often referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These particular leek patties offer a tasty fusion of rich ground beef with the gentle, mildly sweet essence of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks well and cut away the root ends and the majority of the dark green parts. Chop into halves lengthways then into half-inch slices. Place in a deep frying pan and fill with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season liberally with pepper and salt. Mix thoroughly using your hands then shape a couple of scoops into a croquette, flattening a little. Set on a plate and continue for the rest of the ingredients.

Heat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the croquettes in batches until crispy on all sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the ready patties to a plate topped with kitchen paper and let to cool.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a true delight. The crunchy crust reveals a smooth interior. The spinach adds a bright, moderately earthy flavor, while the dairy provides a deep, savory smoothness. Feel free to swap the cheesy element with steamed, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

When using leafy greens, clean it thoroughly, discarding any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then remove any extra water and set aside.

If using previously frozen spinach, carefully remove excess liquid.

Warm the cooking oil in a frying pan over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Take off the heat.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and season with seasoning. Combine thoroughly until blended. If the dough appears too soft, mix in some extra breadcrumbs.

Using your hands, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a plate topped with baking paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a level of about half an inch. Fry the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a pan and submerge with plenty of fresh water. Cook over a medium heat for about 20 minutes or until nearly done, adding additional water to maintain the pulses immersed if required.

Add the cracked wheat and proceed cooking until softened. Strain the ingredients completely and reserve in a bowl.

Warm 50% of the