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Leek Patties

Bite-sized crispy fritters, commonly referred to as keftedes, are a beloved delicacy in Sephardic culinary traditions. These leek patties offer a tasty fusion of rich beef with the gentle, mildly sweet essence of tender leeks, rendering them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks well and remove the roots and the majority of the dark green parts. Slice in half lengthways then into 1.5cm slices. Place in a large skillet and fill with cold water, then heat over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice well with seasoning. Mix well using your palms then mold a few scoops into a ball, pressing a little. Put on a platter and repeat for the balance of the mixture.

Heat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is ready, cook the patties in small groups until golden on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Take out the finished patties to a dish lined with kitchen paper and let to rest.

Offer with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a real pleasure. The crispy crust opens up to a creamy center. The spinach brings a fresh, moderately earthy flavor, while the cheese offers a rich, umami richness. Feel free to swap the cheese with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a large saucepan with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then press out any excess liquid and reserve.

If using thawed frozen spinach, carefully remove extra water.

Heat the olive oil in a pan over a moderate heat and fry the onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir well until combined. If the preparation appears too soft, mix in some more crumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a nut but less bulky than an large egg, and put them on a tray lined with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Fry the patties a handful for two to three minutes per side, rotating so they are golden brown everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully nutritious bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a pan and submerge with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding more water to keep the legumes covered if required.

Stir in the burghul and proceed cooking until tender. Drain the mixture thoroughly and reserve in a mixing bowl.

Heat 50% of the