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Leek Patties

Petite fried fritters, typically referred to as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These leek patties present a flavorful fusion of rich ground beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and remove the base and the majority of the green tops. Slice in half lengthways then into 1.5-centimeter pieces. Put in a large skillet and fill with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and spice and flavor well with seasoning. Mix well using your fingers then shape a several tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the remaining of the mixture.

Heat oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the patties in batches until crispy on each side. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the cooked croquettes to a dish lined with kitchen paper and let to rest.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a real treat. The golden crust reveals a soft filling. The leafy spinach brings a vibrant, somewhat natural flavor, while the cheese offers a deep, flavorful richness. It's possible to replace the cheesy element with steamed, crushed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, rinse it well, discarding any stalks, and roughly chop it into sizable portions. Put in a big pot with a small amount liquid over a medium flame. Once wilted, drain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

When working with previously frozen spinach, completely press out extra water.

Heat the olive oil in a pan over a moderate heat and cook the diced onion and minced garlic until tender, about four minutes. Take off the flame.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine well until combined. If the preparation appears too wet, mix in some extra crumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a nut but more compact than an large egg, and set them on a tray covered with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a handful for two to three minutes per side, rotating so they are crispy completely, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only flavorful but also a wonderfully nutritious appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with plenty of water. Simmer over a medium heat for about 20 minutes or until nearly done, adding more water to ensure the lentils covered if necessary.

Add the burghul and keep cooking until tender. Strain the mixture well and set aside in a bowl.

Warm half of the