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Leek Patties

Petite pan-fried fritters, typically known as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These particular leek patties offer a flavorful blend of savory minced beef with the subtle, sweetly mild essence of tender leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and trim off the root ends and most of the dark green parts. Cut in half along the length then into 1.5cm rounds. Place in a deep pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Combine completely using your fingers then form a few spoonfuls into a ball, pressing a little. Place on a tray and continue for the balance of the mixture.

Warm oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, fry the fritters in batches until crispy on each side. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Take out the ready croquettes to a tray lined with kitchen paper and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a genuine delight. The crunchy outside opens up to a smooth filling. The leafy spinach brings a vibrant, somewhat green note, while the cheese gives a deep, umami richness. It's possible to replace the cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using leafy greens, rinse it well, discarding any tough stems, and roughly chop it into large chunks. Put in a big pot with a bit of liquid over a medium heat. Once softened, remove in a sieve for about 15 minutes, then remove any excess liquid and put aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, red spice, breading and beaten eggs in a large bowl and spice with pepper and salt. Stir thoroughly until blended. If the preparation looks too loose, incorporate some additional breadcrumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but less bulky than an egg, and set them on a plate covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a depth of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, turning so they are golden brown completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only delicious but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a pot and fill with enough cold water. Cook over a medium flame for about 20 mins or until almost cooked, pouring more water to keep the pulses covered if required.

Add the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the