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Leek Patties

Petite fried patties, commonly referred to as keftedes, are a treasured delicacy in Sephardic Jewish cooking. These leek patties present a flavorful blend of rich ground beef with the subtle, sweetly mild flavour of fresh leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks carefully and remove the roots and most of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter slices. Transfer in a large skillet and submerge with water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a big bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice well with seasoning. Mix thoroughly using your palms then mold a several tablespoonfuls into a ball, pressing a little. Set on a plate and continue for the balance of the preparation.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the patties in small groups until golden on both sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the finished croquettes to a dish topped with absorbent paper and permit to cool.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese patties are a real pleasure. The crispy crust opens up to a creamy filling. The fresh spinach brings a bright, moderately natural note, while the cheese gives a deep, umami richness. You can substitute the dairy cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it well, removing any stalks, and cut into it into big pieces. Put in a big pot with a small amount water over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any extra water and set aside.

For previously frozen spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a medium flame and cook the onion and garlic until translucent, about four minutes. Remove from the heat.

Combine the cooked spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until blended. If the mixture appears too wet, add some more breading.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, heat oil to a level of about 1cm. Brown the fritters a small batch for 2–3 minutes per side, flipping so they are golden completely, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only delicious but also a wonderfully healthy snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Add the dry lentils in a pan and submerge with ample fresh water. Boil over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to maintain the lentils immersed if necessary.

Add the bulgur wheat and keep cooking until tender. Strain the lentils and burghul well and put aside in a bowl.

Warm half of the