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Leek Patties

Bite-sized fried patties, often referred to as keftedes, stand as a treasured delicacy in Sephardic cooking. These particular leek patties offer a tasty fusion of rich beef with the subtle, sweetly mild flavour of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks carefully and cut away the roots and the majority of the green tops. Cut lengthwise along the length then into half-inch slices. Transfer in a deep frying pan and submerge with water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor liberally with seasoning. Combine well using your fingers then shape a couple of scoops into a patty, shaping a slightly. Put on a tray and repeat for the balance of the preparation.

Warm olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the fritters in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Transfer the finished patties to a tray lined with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a genuine pleasure. The crispy outside gives way to a smooth center. The fresh spinach adds a vibrant, somewhat natural taste, while the cheese gives a savory, umami richness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to accompany

For leafy greens, clean it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a bit of liquid over a medium heat. Once wilted, drain in a colander for about 15 mins, then squeeze out any extra water and put aside.

When working with previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a skillet over a medium flame and fry the diced onion and garlic cloves until tender, about a few minutes. Take off the flame.

Place the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until combined. If the preparation looks too soft, mix in some extra breadcrumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut but more compact than an large egg, and set them on a plate covered with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Cook the patties a small batch for two to three minutes on both sides, turning so they are golden all over, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only tasty but also a highly wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pot and submerge with plenty of fresh water. Simmer over a medium flame for about 20 mins or until partially softened, including more water to keep the pulses submerged if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a bowl.

Preheat 50% of the