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Leek Patties

Small crispy patties, typically called keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These leek fritters deliver a flavorful blend of rich beef with the delicate, mildly sweet taste of tender leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks well and remove the root ends and most of the green tops. Chop into halves longways then into 1.5-centimeter pieces. Transfer in a deep pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season well with salt and pepper. Stir thoroughly using your fingers then form a couple of spoonfuls into a croquette, flattening a bit. Set on a tray and continue for the remaining of the mixture.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, brown the fritters in batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the ready fritters to a dish lined with absorbent paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true delight. The crispy exterior gives way to a creamy center. The spinach imparts a bright, somewhat earthy flavor, while the dairy provides a savory, umami richness. You can substitute the cheese with cooked, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using raw spinach, clean it carefully, removing any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

For defrosted spinach, completely remove unwanted moisture.

Heat the oil in a skillet over a moderate heat and fry the chopped onion and garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the preparation appears too soft, mix in some extra breadcrumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a nut but smaller than an egg, and set them on a plate covered with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden brown completely, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a extremely healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and cover with enough cold water. Simmer over a medium flame for about 20 mins or until nearly done, pouring more water to keep the pulses submerged if required.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients completely and put aside in a mixing bowl.

Heat half of the