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Leek Patties

Petite crispy patties, often known as keftedes, are a treasured delicacy in Sephardic cuisine. These particular leek patties offer a flavorful combination of savory beef with the delicate, slightly sweet essence of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks well and cut away the base and the bulk of the green tops. Slice lengthwise longways then into 1.5cm rounds. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice well with salt and pepper. Stir completely using your hands then shape a several tablespoonfuls into a patty, flattening a bit. Set on a tray and continue for the rest of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, fry the fritters in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Take out the cooked croquettes to a dish topped with paper towel and permit to rest.

Present with lemon slices.

Spinach Patties

These cheesy spinach patties are a real treat. The crispy outside opens up to a creamy interior. The leafy spinach brings a fresh, moderately earthy note, while the cheese provides a rich, flavorful smoothness. Feel free to swap the dairy cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to accompany

For fresh spinach, clean it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a deep pan with a little hot water over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then remove any extra water and put aside.

For thawed frozen spinach, thoroughly press out extra water.

Preheat the oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about 4 minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Stir well until incorporated. If the dough appears too soft, incorporate some additional crumbs.

Using your hands, mold the preparation into elongated patties slightly larger than a walnut but less bulky than an large egg, and set them on a plate covered with baking paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, preheat cooking oil to a level of about half an inch. Fry the croquettes a small batch for 2–3 minutes each side, flipping so they are golden everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only delicious but also a highly nutritious snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Put the lentils in a pan and cover with enough water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the pulses immersed if required.

Mix in the burghul and continue cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Preheat a portion of the