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Leek Patties

Petite pan-fried patties, commonly referred to as keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These particular leek patties offer a flavorful blend of rich ground beef with the gentle, slightly sweet essence of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the base and the bulk of the green stalk. Slice into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and spice and season liberally with pepper and salt. Stir well using your palms then mold a several tablespoonfuls into a patty, pressing a bit. Place on a tray and continue for the remaining of the mixture.

Preheat olive oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the croquettes in small batches until golden on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Transfer the ready patties to a dish lined with absorbent paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a true treat. The crunchy outside gives way to a creamy interior. The fresh spinach adds a bright, somewhat natural flavor, while the dairy offers a savory, savory smoothness. You can substitute the cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

For raw spinach, clean it carefully, getting rid of any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then remove any excess liquid and reserve.

When working with defrosted spinach, completely squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium flame and saute the onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with seasoning. Stir well until blended. If the dough appears too wet, add some more breading.

Using your hands, mold the dough into elongated patties a bit bigger than a walnut but smaller than an egg, and place them on a baking sheet covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, warm oil to a depth of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, rotating so they are crispy completely, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully nutritious bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a pan and fill with enough fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, including extra liquid to ensure the pulses covered if required.

Add the burghul and proceed cooking until tender. Remove the water from the mixture thoroughly and set aside in a container.

Preheat half of the