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Leek Patties

Small fried fritters, commonly known as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These wonderful leek patties present a flavorful combination of hearty ground beef with the delicate, sweetly mild essence of fresh leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks carefully and remove the roots and the majority of the green tops. Slice in half lengthways then into 1.5-centimeter slices. Put in a large skillet and submerge with cold water, then cook over a medium flame for about twenty minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice well with salt and pepper. Stir thoroughly using your fingers then form a several spoonfuls into a croquette, flattening a bit. Put on a platter and continue for the rest of the preparation.

Warm cooking oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is ready, brown the patties in small groups until golden on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Take out the finished croquettes to a plate topped with paper towel and permit to cool.

Offer with lemon slices.

Spinach Patties

These spinach and cheese fritters are a real delight. The golden crust opens up to a smooth center. The leafy spinach imparts a fresh, somewhat natural taste, while the dairy provides a deep, flavorful creaminess. It's possible to replace the dairy cheese with boiled, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to garnish

If using raw spinach, clean it carefully, discarding any stalks, and cut into it into large chunks. Transfer in a big pot with a little water over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then press out any excess liquid and put aside.

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

Warm the oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Take off the heat.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix thoroughly until incorporated. If the preparation appears too soft, incorporate some additional crumbs.

By hand, mold the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a plate lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a amount of about 1cm. Cook the fritters a handful for 2–3 minutes each side, rotating so they are golden all over, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a highly wholesome snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a pot and submerge with ample fresh water. Cook over a medium heat for about twenty minutes or until nearly done, adding extra liquid to ensure the lentils submerged if necessary.

Stir in the burghul and proceed cooking until softened. Strain the mixture completely and reserve in a bowl.

Preheat 50% of the