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Leek Patties

Small pan-fried fritters, often called keftedes, stand as a beloved delicacy in Sephardic cuisine. These wonderful leek patties deliver a delicious fusion of hearty beef with the delicate, sweetly mild flavour of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks carefully and remove the roots and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Strain the leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and flavor well with pepper and salt. Combine well using your fingers then mold a few spoonfuls into a ball, pressing a little. Put on a tray and repeat for the remaining of the mixture.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, fry the fritters in batches until crispy on both sides. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Take out the finished fritters to a plate lined with absorbent paper and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a true treat. The golden exterior opens up to a creamy filling. The leafy spinach adds a bright, slightly green note, while the cheese offers a savory, umami richness. It's possible to replace the dairy cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, wash it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a little hot water over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any extra water and put aside.

For previously frozen spinach, thoroughly squeeze out extra water.

Heat the oil in a skillet over a medium flame and fry the onion and minced garlic until softened, about a few minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a container and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture looks too loose, mix in some additional crumbs.

With your fingers, shape the dough into oval shapes slightly larger than a nut but more compact than an chicken egg, and set them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the fritters a small batch for two to three minutes each side, flipping so they are golden brown all over, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only flavorful but also a extremely nutritious bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a saucepan and submerge with ample fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the pulses covered if required.

Stir in the bulgur wheat and keep cooking until softened. Strain the ingredients well and put aside in a bowl.

Preheat half of the