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Leek Patties

Small pan-fried fritters, typically called keftedes, are a beloved speciality in Sephardic cuisine. These leek croquettes present a flavorful fusion of savory minced beef with the gentle, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the leeks properly and trim off the base and most of the green tops. Slice in half longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Stir thoroughly using your hands then form a several scoops into a ball, pressing a little. Set on a platter and continue for the rest of the mixture.

Heat oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, fry the croquettes in batches until golden on both sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the finished patties to a dish covered with paper towel and let to cool.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The golden crust reveals a creamy interior. The leafy spinach imparts a bright, somewhat green flavor, while the grated cheese provides a rich, savory creaminess. You can substitute the cheese with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Lemon wedges, to garnish

For leafy greens, clean it well, getting rid of any hard stems, and cut into it into large chunks. Put in a big pot with a bit of hot water over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, thoroughly remove excess liquid.

Preheat the olive oil in a pan over a moderate heat and cook the onion and garlic cloves until translucent, about four minutes. Take off the heat.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine well until incorporated. If the preparation looks too wet, mix in some additional crumbs.

By hand, mold the mixture into elongated patties slightly larger than a walnut shell but more compact than an egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a level of about 1cm. Cook the fritters a handful for two to three minutes on both sides, flipping so they are golden all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only tasty but also a extremely healthy snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pan and fill with plenty of cold water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the legumes immersed if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients well and reserve in a container.

Warm 50% of the