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Leek Patties

Small fried fritters, often known as keftedes, represent a beloved signature dish in Sephardic cuisine. These leek patties offer a tasty blend of rich beef with the gentle, sweetly mild essence of leeks, rendering them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and remove the root ends and the bulk of the dark green parts. Cut lengthwise longways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Mix completely using your palms then shape a few tablespoonfuls into a ball, shaping a slightly. Set on a tray and repeat for the rest of the mixture.

Heat cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, brown the fritters in batches until crispy on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the ready patties to a dish topped with paper towel and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true pleasure. The golden exterior reveals a smooth interior. The spinach adds a vibrant, moderately natural flavor, while the grated cheese provides a rich, savory richness. It's possible to replace the dairy cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it carefully, removing any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium flame. Once cooked, strain in a colander for about 15 minutes, then press out any extra water and set aside.

For thawed frozen spinach, completely press out excess liquid.

Heat the olive oil in a pan over a medium flame and cook the chopped onion and minced garlic until tender, about 4 minutes. Take off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Mix well until blended. If the mixture looks too loose, mix in some extra breadcrumbs.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but less bulky than an large egg, and place them on a tray covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only delicious but also a highly wholesome bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a pot and submerge with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, adding additional water to keep the legumes submerged if required.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the ingredients completely and reserve in a bowl.

Warm half of the