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Leek Patties

Small fried croquettes, typically referred to as keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters present a delicious blend of hearty beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely irresistible.

Yields 12

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

Clean the green leeks carefully and trim off the root ends and the majority of the green tops. Slice in half along the length then into 1.5cm rounds. Place in a large skillet and submerge with water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and season generously with pepper and salt. Mix completely using your hands then mold a several scoops into a patty, pressing a slightly. Set on a tray and continue for the balance of the ingredients.

Heat cooking oil in a pan to a amount of about 2cm over a medium heat. When the oil is ready, brown the croquettes in small groups until crispy on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Remove the ready patties to a plate lined with absorbent paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a real delight. The golden exterior gives way to a smooth center. The fresh spinach brings a bright, slightly natural taste, while the cheese offers a rich, flavorful richness. It's possible to replace the cheese with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For fresh spinach, wash it well, discarding any tough stems, and cut into it into sizable portions. Place in a deep pan with a bit of water over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, thoroughly squeeze out extra water.

Heat the olive oil in a frying pan over a medium heat and saute the onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Mix well until combined. If the mixture appears too loose, mix in some additional crumbs.

By hand, shape the preparation into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a tray topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes each side, rotating so they are golden brown all over, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a highly nutritious snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and cover with enough cold water. Simmer over a medium flame for about twenty minutes or until partially softened, adding additional water to ensure the pulses submerged if required.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients completely and put aside in a mixing bowl.

Heat half of the