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Leek Patties

Bite-sized crispy patties, often referred to as keftedes, stand as a treasured signature dish in Sephardic cuisine. These wonderful leek fritters deliver a flavorful blend of savory minced beef with the subtle, sweetly mild taste of leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and cut away the root ends and the majority of the dark green parts. Slice into halves along the length then into half-inch rounds. Place in a deep pan and submerge with cold water, then cook over a medium heat for about 20 mins or until softened.

Drain the leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season well with seasoning. Mix well using your fingers then form a several tablespoonfuls into a ball, flattening a little. Place on a tray and proceed for the balance of the ingredients.

Heat olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is ready, cook the patties in batches until crispy on both sides. (Do not fill the pan as this drops the heat of the cooking oil.) Take out the finished patties to a tray covered with paper towel and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a true pleasure. The golden exterior opens up to a creamy filling. The fresh spinach brings a bright, slightly natural note, while the dairy offers a savory, flavorful smoothness. Feel free to swap the cheese with boiled, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

For raw spinach, wash it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a little water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

For previously frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a pan over a medium heat and fry the chopped onion and garlic until translucent, about a few minutes. Take off the heat.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until incorporated. If the dough appears too loose, incorporate some additional crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a walnut but less bulky than an large egg, and put them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a depth of about 1cm. Cook the patties a small batch for a couple of minutes each side, flipping so they are golden completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these patties are not only tasty but also a highly nutritious snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pot and cover with enough cold water. Cook over a medium heat for about 20 mins or until partially softened, pouring more water to keep the legumes immersed if needed.

Mix in the cracked wheat and keep cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl.

Warm half of the