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Leek Patties

Bite-sized pan-fried fritters, often known as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These particular leek fritters present a delicious blend of hearty ground beef with the subtle, slightly sweet essence of leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and remove the roots and the majority of the green tops. Cut into halves longways then into 1.5-centimeter pieces. Place in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Mix well using your hands then form a few tablespoonfuls into a patty, shaping a bit. Set on a platter and proceed for the remaining of the ingredients.

Heat oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is ready, brown the patties in batches until crispy on all sides. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the ready croquettes to a plate covered with kitchen paper and let to cool.

Offer with lemon slices.

Spinach Patties

These cheesy spinach patties are a true delight. The golden exterior reveals a soft filling. The spinach imparts a vibrant, moderately green flavor, while the cheese offers a savory, savory creaminess. You can substitute the dairy cheese with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to serve

For raw spinach, wash it thoroughly, removing any hard stems, and cut into it into sizable portions. Put in a deep pan with a small amount hot water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, carefully remove unwanted moisture.

Warm the oil in a pan over a moderate heat and saute the diced onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine well until incorporated. If the preparation seems too wet, incorporate some extra crumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a tray topped with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, heat oil to a depth of about 1cm. Brown the fritters a small batch for a couple of minutes on both sides, flipping so they are golden brown completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a highly healthy appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to accompany

Add the lentils in a pot and submerge with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the lentils immersed if necessary.

Add the cracked wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat half of the