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Leek Patties

Small pan-fried croquettes, commonly known as keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters offer a delicious fusion of hearty beef with the gentle, mildly sweet essence of tender leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks well and cut away the root ends and the majority of the green tops. Slice lengthwise along the length then into half-inch rounds. Put in a deep pan and submerge with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and spice well with seasoning. Mix completely using your palms then shape a few tablespoonfuls into a ball, flattening a bit. Place on a tray and proceed for the remaining of the ingredients.

Warm olive oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is ready, fry the fritters in small groups until golden brown on all sides. (Do not fill the pan as this lowers the heat of the cooking oil.) Transfer the ready croquettes to a plate lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real treat. The crunchy exterior opens up to a smooth interior. The spinach imparts a bright, moderately green taste, while the grated cheese gives a rich, umami smoothness. Feel free to swap the cheesy element with cooked, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, clean it well, getting rid of any stalks, and cut into it into big pieces. Place in a deep pan with a small amount liquid over a medium heat. Once cooked, strain in a sieve for about 15 mins, then press out any extra water and set aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic until softened, about 4 minutes. Turn off the flame.

Put the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the mixture looks too loose, incorporate some more breadcrumbs.

By hand, mold the preparation into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a plate topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a depth of about 1cm. Brown the croquettes a handful for 2–3 minutes per side, turning so they are golden brown all over, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only delicious but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pan and submerge with ample fresh water. Cook over a medium flame for about twenty minutes or until nearly done, adding additional water to maintain the pulses covered if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the mixture completely and set aside in a mixing bowl.

Warm 50% of the