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Leek Patties

Petite fried fritters, commonly referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These wonderful leek fritters deliver a flavorful combination of rich minced beef with the gentle, slightly sweet taste of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the fresh leeks carefully and cut away the root ends and most of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Place in a large skillet and cover with water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and flavor liberally with seasoning. Mix well using your palms then form a couple of spoonfuls into a patty, shaping a bit. Put on a plate and proceed for the remaining of the ingredients.

Heat oil in a pan to a amount of about 2cm over a medium heat. When the oil is hot, brown the croquettes in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the finished fritters to a plate lined with absorbent paper and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine treat. The crispy outside reveals a smooth filling. The spinach imparts a fresh, moderately natural note, while the cheese gives a savory, savory smoothness. You can substitute the dairy cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it well, removing any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a bit of water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Warm the oil in a pan over a moderate heat and cook the chopped onion and minced garlic until softened, about a few minutes. Turn off the flame.

Put the cooked spinach, cooked onion and garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a large bowl and flavor with pepper and salt. Stir well until incorporated. If the dough appears too soft, mix in some extra breadcrumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, warm olive oil to a depth of about half an inch. Fry the fritters a few at a time for a couple of minutes per side, turning so they are golden brown all over, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully nutritious bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Add the lentils in a saucepan and submerge with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the legumes immersed if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the ingredients completely and set aside in a mixing bowl.

Preheat 50% of the