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Leek Patties

Petite crispy patties, often referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These leek fritters present a flavorful combination of rich beef with the subtle, mildly sweet essence of fresh leeks, making them truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and remove the base and most of the green tops. Cut lengthwise longways then into half-inch slices. Transfer in a deep pan and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and spice liberally with pepper and salt. Stir well using your hands then form a couple of scoops into a ball, shaping a little. Place on a tray and repeat for the rest of the ingredients.

Preheat oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is hot, fry the patties in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Take out the ready croquettes to a dish lined with paper towel and let to rest.

Offer with lemon slices.

Spinach Patties

These spinach and cheese patties are a genuine pleasure. The crunchy crust reveals a smooth interior. The fresh spinach imparts a vibrant, moderately earthy flavor, while the dairy offers a savory, umami smoothness. Feel free to swap the dairy cheese with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, clean it thoroughly, removing any tough stems, and cut into it into large chunks. Transfer in a big pot with a little water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then remove any extra water and put aside.

When working with previously frozen spinach, carefully remove excess liquid.

Heat the olive oil in a pan over a medium heat and saute the onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with pepper and salt. Mix completely until incorporated. If the dough looks too loose, mix in some extra breading.

Using your hands, mold the preparation into oval shapes a bit bigger than a nut but smaller than an chicken egg, and set them on a baking sheet lined with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Brown the fritters a few at a time for a couple of minutes on both sides, flipping so they are crispy completely, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully healthy bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Place the lentils in a pan and submerge with ample fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, including extra liquid to maintain the legumes submerged if required.

Add the burghul and keep cooking until tender. Strain the ingredients well and put aside in a bowl.

Warm a portion of the