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Leek Patties

Bite-sized crispy patties, commonly known as keftedes, stand as a beloved delicacy in Sephardic cooking. These particular leek fritters offer a delicious blend of rich minced beef with the gentle, sweetly mild flavour of fresh leeks, making them absolutely addictive.

Yields 12

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

Thoroughly wash the fresh leeks carefully and cut away the base and the majority of the dark green parts. Slice into halves along the length then into 1.5cm rounds. Put in a large skillet and submerge with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor well with pepper and salt. Stir well using your palms then mold a several spoonfuls into a croquette, pressing a little. Put on a plate and repeat for the remaining of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is hot, brown the patties in batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Take out the ready patties to a dish covered with absorbent paper and let to rest.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a genuine treat. The golden exterior reveals a soft filling. The leafy spinach imparts a bright, slightly green note, while the dairy offers a savory, savory smoothness. Feel free to swap the dairy cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to serve

If using fresh spinach, wash it well, getting rid of any hard stems, and cut into it into sizable portions. Place in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

If using previously frozen spinach, completely remove excess liquid.

Warm the cooking oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until tender, about a few minutes. Take off the heat.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until combined. If the preparation looks too loose, mix in some more breading.

By hand, form the preparation into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and put them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium flame, preheat olive oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes each side, turning so they are crispy completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely nutritious bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to ensure the pulses submerged if required.

Stir in the burghul and proceed cooking until softened. Drain the lentils and burghul completely and set aside in a mixing bowl.

Warm 50% of the