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Leek Patties

Petite pan-fried patties, commonly called keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These particular leek patties offer a delicious combination of savory minced beef with the gentle, mildly sweet essence of tender leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks properly and cut away the base and the majority of the dark green parts. Cut in half along the length then into half-inch pieces. Put in a large skillet and submerge with water, then heat over a medium heat for about twenty minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice generously with pepper and salt. Mix completely using your fingers then shape a couple of spoonfuls into a croquette, pressing a little. Place on a tray and repeat for the rest of the preparation.

Warm oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is hot, fry the patties in batches until crispy on both sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Transfer the finished patties to a dish covered with kitchen paper and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a true pleasure. The crispy crust gives way to a smooth filling. The fresh spinach brings a bright, slightly natural flavor, while the cheese gives a rich, flavorful smoothness. Feel free to swap the cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

For leafy greens, wash it thoroughly, removing any hard stems, and cut into it into large chunks. Transfer in a deep pan with a little hot water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For defrosted spinach, completely remove excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until tender, about four minutes. Turn off the stove.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until combined. If the dough looks too wet, incorporate some additional breadcrumbs.

With your fingers, shape the mixture into elongated patties somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Cook the patties a handful for a couple of minutes on both sides, rotating so they are crispy everywhere, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their golden crust and moist center, these patties are not only tasty but also a wonderfully healthy snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a pot and fill with enough water. Boil over a medium flame for about twenty minutes or until nearly done, pouring additional water to maintain the lentils immersed if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and set aside in a mixing bowl.

Preheat a portion of the