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Leek Patties

Petite pan-fried patties, commonly referred to as keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These leek fritters offer a flavorful combination of rich beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the roots and most of the dark green parts. Cut into halves lengthways then into half-inch pieces. Put in a deep pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and season liberally with seasoning. Mix thoroughly using your hands then form a few scoops into a patty, pressing a slightly. Set on a tray and proceed for the balance of the preparation.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is ready, fry the croquettes in batches until golden on all sides. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Transfer the cooked patties to a dish lined with kitchen paper and let to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The crunchy crust opens up to a soft interior. The spinach brings a fresh, slightly natural taste, while the cheese offers a savory, flavorful creaminess. You can substitute the cheesy element with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Lemon slices, to garnish

When using leafy greens, clean it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then remove any extra water and reserve.

When working with previously frozen spinach, thoroughly press out extra water.

Warm the cooking oil in a pan over a moderate heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix well until combined. If the mixture looks too wet, mix in some more crumbs.

Using your hands, shape the mixture into elongated patties slightly larger than a nut but less bulky than an egg, and set them on a baking sheet covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a amount of about half an inch. Fry the patties a few at a time for a couple of minutes each side, turning so they are golden completely, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Place the lentils in a pan and submerge with enough fresh water. Cook over a medium flame for about 20 mins or until partially softened, pouring more water to ensure the legumes covered if necessary.

Stir in the bulgur wheat and keep cooking until softened. Strain the mixture thoroughly and set aside in a container.

Warm half of the