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Leek Patties

Small pan-fried patties, commonly called keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These wonderful leek patties present a flavorful combination of savory ground beef with the subtle, mildly sweet flavour of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks properly and remove the root ends and the bulk of the green stalk. Chop into halves longways then into half-inch pieces. Transfer in a deep pan and fill with fresh water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and sweet paprika and flavor generously with seasoning. Mix thoroughly using your hands then mold a couple of scoops into a patty, shaping a bit. Put on a platter and repeat for the remaining of the ingredients.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is sizzling, cook the fritters in batches until golden on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a tray lined with absorbent paper and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine delight. The golden outside opens up to a smooth interior. The spinach adds a vibrant, somewhat green note, while the dairy gives a savory, savory richness. Feel free to swap the cheese with cooked, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to serve

When using raw spinach, clean it carefully, discarding any tough stems, and cut into it into sizable portions. Put in a large saucepan with a little liquid over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then remove any extra water and set aside.

When working with thawed frozen spinach, completely press out excess liquid.

Preheat the oil in a skillet over a medium flame and fry the onion and garlic cloves until softened, about four minutes. Remove from the flame.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with seasoning. Mix thoroughly until combined. If the mixture seems too wet, mix in some more breading.

Using your hands, shape the preparation into elongated patties slightly larger than a walnut shell but smaller than an egg, and set them on a plate topped with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat oil to a level of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes each side, rotating so they are golden everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these patties are not only tasty but also a extremely healthy snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Put the brown lentils in a pan and cover with ample water. Boil over a medium heat for about 20 mins or until partially softened, adding more water to keep the lentils submerged if necessary.

Add the burghul and continue cooking until tender. Strain the lentils and burghul well and put aside in a container.

Warm half of the