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Leek Patties

Petite crispy fritters, typically referred to as keftedes, represent a beloved speciality in Sephardic cuisine. These particular leek croquettes present a flavorful blend of savory beef with the subtle, sweetly mild flavour of tender leeks, making them utterly crave-worthy.

Yields 12

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

Thoroughly wash the green leeks properly and cut away the base and most of the dark green parts. Cut lengthwise lengthways then into 1.5cm slices. Transfer in a large skillet and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice generously with seasoning. Combine well using your hands then mold a several scoops into a croquette, shaping a little. Set on a tray and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is sizzling, fry the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Take out the finished croquettes to a plate lined with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a true delight. The crispy outside gives way to a creamy filling. The fresh spinach adds a vibrant, slightly natural note, while the cheese provides a deep, umami richness. You can substitute the cheese with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

When using raw spinach, clean it well, discarding any hard stems, and cut into it into large chunks. Put in a deep pan with a bit of water over a medium heat. Once softened, drain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

For thawed frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a pan over a moderate heat and saute the onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the preparation seems too soft, add some extra breadcrumbs.

Using your hands, mold the dough into elongated patties slightly larger than a walnut but more compact than an large egg, and put them on a tray topped with wax paper. Seal and cool for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Brown the patties a small batch for two to three minutes each side, rotating so they are golden brown all over, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully healthy snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Add the brown lentils in a pan and fill with enough fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, adding extra liquid to maintain the legumes covered if necessary.

Add the burghul and keep cooking until fully cooked. Drain the lentils and burghul completely and put aside in a bowl.

Preheat 50% of the