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Leek Patties

Bite-sized crispy patties, typically known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek fritters present a tasty fusion of hearty ground beef with the gentle, sweetly mild taste of tender leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks well and trim off the roots and most of the dark green parts. Chop into halves lengthways then into half-inch slices. Transfer in a deep frying pan and cover with water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and season liberally with seasoning. Stir well using your palms then shape a several scoops into a patty, flattening a little. Set on a tray and continue for the balance of the ingredients.

Warm olive oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the ready croquettes to a dish topped with kitchen paper and let to rest.

Present with lemon slices.

Spinach Patties

These spinach with cheese fritters are a genuine delight. The crispy exterior gives way to a smooth interior. The leafy spinach adds a vibrant, slightly natural note, while the dairy gives a deep, flavorful richness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

For fresh spinach, rinse it thoroughly, removing any hard stems, and cut into it into large chunks. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, remove in a colander for about 15 mins, then remove any excess liquid and set aside.

For thawed frozen spinach, carefully remove extra water.

Heat the cooking oil in a pan over a medium flame and fry the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and season with salt and pepper. Stir thoroughly until blended. If the dough looks too loose, incorporate some additional crumbs.

By hand, mold the preparation into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a plate topped with parchment paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about half an inch. Fry the patties a handful for a couple of minutes per side, turning so they are crispy completely, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and cover with enough water. Cook over a medium flame for about 20 minutes or until partially softened, adding additional water to ensure the pulses submerged if necessary.

Add the burghul and proceed cooking until tender. Drain the ingredients completely and reserve in a container.

Preheat half of the