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Leek Patties

Small crispy fritters, typically called keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These leek fritters offer a delicious fusion of rich beef with the delicate, mildly sweet taste of tender leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks properly and remove the roots and the bulk of the green stalk. Cut in half along the length then into half-inch rounds. Place in a large skillet and submerge with fresh water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and spice generously with salt and pepper. Stir well using your hands then mold a few spoonfuls into a ball, pressing a slightly. Place on a tray and repeat for the balance of the mixture.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, cook the patties in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the cooked fritters to a plate lined with paper towel and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine delight. The crunchy outside reveals a creamy filling. The spinach imparts a bright, somewhat green taste, while the cheese offers a deep, savory smoothness. Feel free to swap the dairy cheese with cooked, crushed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to serve

For raw spinach, clean it well, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a colander for about 15 mins, then press out any excess liquid and put aside.

If using previously frozen spinach, carefully press out extra water.

Preheat the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until tender, about four minutes. Remove from the heat.

Place the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and season with pepper and salt. Mix completely until blended. If the preparation appears too soft, add some extra crumbs.

Using your hands, mold the mixture into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and put them on a baking sheet lined with wax paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, warm olive oil to a amount of about half an inch. Cook the fritters a handful for two to three minutes per side, flipping so they are golden completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only flavorful but also a highly nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with plenty of fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, adding more water to maintain the lentils immersed if needed.

Add the bulgur wheat and keep cooking until softened. Drain the lentils and burghul completely and reserve in a bowl.

Heat half of the