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Leek Patties

Petite fried fritters, typically known as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These leek patties deliver a tasty fusion of savory minced beef with the subtle, mildly sweet taste of tender leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks well and remove the roots and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm pieces. Place in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Combine well using your palms then shape a few spoonfuls into a croquette, pressing a slightly. Place on a platter and repeat for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, brown the fritters in small groups until golden brown on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the finished fritters to a dish topped with absorbent paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine pleasure. The golden crust gives way to a smooth interior. The spinach imparts a fresh, slightly natural flavor, while the cheese provides a rich, savory smoothness. Feel free to swap the cheesy element with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to serve

When using leafy greens, clean it well, discarding any stalks, and roughly chop it into big pieces. Put in a big pot with a small amount liquid over a medium heat. Once softened, drain in a sieve for about a quarter hour, then press out any remaining moisture and reserve.

If using defrosted spinach, completely remove excess liquid.

Preheat the cooking oil in a skillet over a medium flame and saute the diced onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until blended. If the dough appears too loose, add some additional crumbs.

With your fingers, shape the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a plate topped with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Brown the fritters a small batch for two to three minutes on both sides, rotating so they are crispy everywhere, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only flavorful but also a extremely healthy appetizer or main course.

Makes 12

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

Add the lentils in a pan and fill with ample fresh water. Cook over a medium flame for about 20 mins or until partially softened, adding additional water to ensure the pulses covered if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients well and put aside in a mixing bowl.

Warm a portion of the