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Leek Patties

Petite crispy patties, often referred to as keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These particular leek patties deliver a delicious combination of hearty ground beef with the delicate, slightly sweet essence of tender leeks, and they are utterly addictive.

Produces 12

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

Thoroughly wash the green leeks well and remove the root ends and most of the green stalk. Chop in half along the length then into half-inch pieces. Place in a deep frying pan and submerge with water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and flavor well with pepper and salt. Stir completely using your hands then form a couple of scoops into a patty, shaping a slightly. Put on a plate and repeat for the rest of the mixture.

Preheat olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, cook the croquettes in batches until golden brown on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Remove the ready croquettes to a dish lined with paper towel and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a real treat. The crunchy outside gives way to a soft interior. The spinach adds a bright, moderately green flavor, while the grated cheese gives a rich, savory creaminess. You can substitute the cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, clean it thoroughly, removing any hard stems, and cut into it into big pieces. Put in a big pot with a bit of water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then remove any excess liquid and reserve.

For thawed frozen spinach, carefully press out excess liquid.

Warm the cooking oil in a pan over a medium flame and fry the diced onion and garlic until softened, about a few minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Combine well until incorporated. If the preparation appears too soft, mix in some additional breading.

By hand, mold the dough into oval croquettes slightly larger than a walnut but smaller than an egg, and set them on a tray topped with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a amount of about half an inch. Cook the patties a few at a time for 2–3 minutes on both sides, turning so they are golden brown all over, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a extremely healthy bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Place the lentils in a pot and fill with ample cold water. Boil over a medium flame for about 20 minutes or until partially softened, pouring additional water to maintain the lentils covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the ingredients completely and reserve in a bowl.

Heat 50% of the